Linguine with Italian Tuna and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be a bean counter! The new USDA guidelines recommend having 1 1/2 cups of legumes weekly for their protein, fiber, iron and more. This hearty, lightly tangy dish gets you a third of the way to your goal. Ingredients:
8 ounces spinach linguine |
8 ounces canned italian tuna packed in oil |
1/4 cup fresh lemon juice |
2 large cloves garlic, chopped |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 can (15 ounces) cannellini beans, rinsed and drained |
1 small red onion, thinly sliced |
1/2 cup chopped italian leaf parsley, plus whole leaves for garnish |
1/2 thinly sliced lemon (optional) |
Directions:
1. Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
2. 386 calories, 6 grams fat, 1 gram saturated fat, 62 grams carbohydrate, 9 grams fiber, 26 grams protein Nutritional analysis provided by Self
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