Biggest Loser Creamy Tuna Lemon And Garlic Pasta Recipes

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BIGGEST LOSER CREAMY TUNA LEMON AND GARLIC PASTA



Biggest Loser Creamy Tuna Lemon and Garlic Pasta image

Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

Provided by MrsSPheonix

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil flavored cooking spray
300 g fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (185 g) can evaporated milk (I use Light n Creamy)
1 (425 g) can tuna in water, drained, flaked
salt and pepper (we skipped the salt)
1/4 cup fresh parsley, chopped
1 tablespoon parmesan cheese (to serve)
1 tablespoon capers (optional)

Steps:

  • Cook pasta as packet directs then drain and set aside.
  • Heat pan over medium heat and spray with olive oil.
  • Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
  • Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
  • Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
  • Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.

Nutrition Facts : Calories 503.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 59.1, Sodium 490, Carbohydrate 64.7, Fiber 2.9, Sugar 3.2, Protein 39.9

TUNA PASTA W/ GARLIC & LEMON SAUCE



Tuna Pasta w/ garlic & lemon sauce image

Make and share this Tuna Pasta w/ garlic & lemon sauce recipe from Food.com.

Provided by Jannett Ammons

Categories     Tuna

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb penne pasta
1/4 cup olive oil
3 cloves garlic, thickly sliced
1/4 teaspoon crushed red pepper flakes
1 can water packed tuna, drained
1/2 cup lemon juice
x lemon, zest of
1/4 teaspoon black pepper
3 tablespoons fresh Italian parsley
1/4 cup pasta cooking water
1/4 cup freshly grated parmesan cheese
salt

Steps:

  • Boil pasta until just tender (remember to reserve pasta cooking water).
  • Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
  • Remove from heat.
  • Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
  • Return to low heat for 2- 3 minutes.
  • Remove from heat.
  • Pour sauce over drained pasta.
  • Add remaining parsley.
  • Cook over medium heat for 3 minutes.
  • Remove from heat and add parmesan.
  • Toss well and serve immediately.

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