Directions:
- In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.
- Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.52 Kcal (2154 kJ) | ||
| Calories from fat | 376.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.86g | 64% | |
|---|---|---|---|
| Cholesterol | 18.98mg | 6% | |
| Sodium | 1313.74mg | 55% | |
| Potassium | 348.01mg | 7% | |
| Total Carbs | 14.61g | 5% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 20.75g | 42% | |
| Vitamin C | 63.6mg | 106% | |
| Iron | 15mg | 83% | |
| Calcium | 245.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 109.49 Kcal (458 kJ) | ||
| Calories from fat | 80.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 64% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 6% | |
| Sodium | 279.56mg | 55% | |
| Potassium | 74.06mg | 7% | |
| Total Carbs | 3.11g | 5% | |
| Sugars | 0.78g | 15% | |
| Dietary Fiber | 0.86g | 16% | |
| Protein | 4.42g | 42% | |
| Vitamin C | 13.5mg | 106% | |
| Iron | 3.2mg | 83% | |
| Calcium | 52.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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