Lunch · Dinner
Penne Al Limone With Tuna
Creamy and refreshing pasta with tuna and a touch of lemon. Perfect for fish and seafood lovers.
Lower fatHigh proteinDairy freeLower calorie
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 371.2 kcal |
| Protein | 27.2 g |
| Carbohydrates | 43.5 g |
| Fat | 9.5 g |
| Fiber | 6 g |
| Sugar | 3.8 g |
| Saturated Fat | 1.3 g |
| Sodium | 1361.5 mg |
| Cholesterol | 32.1 mg |
How to make it
- Cook the pasta: Bring a pot of salted water to a boil and cook the whole wheat penne pasta according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
- Add the canned tuna to the skillet and break it apart slightly with a fork. Sauté for a minute or two to heat the tuna.
- Stir in the lemon zest and lemon juice, coating the tuna evenly.
- Pour in the low-sodium chicken or vegetable broth and let the mixture simmer for a couple of minutes.
- Reduce the heat to low and stir in the plain Greek yogurt. Mix until the sauce is creamy and well combined.
- Season the sauce with salt and pepper to taste.
- Toss the cooked penne pasta with the creamy lemon and tuna sauce.
- Garnish the Penne al Limone with fresh parsley for added freshness.
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