5
40
15

Ingredients

  • 1 1/4 pounds spinach (and ricotta agnolotti, or tortelloni)
  • 2 lemons juice (and grated zest of 1, 1 cut into wedges)
  • 14 ounces tuna in olive oil
  • 3/4 cup green pesto
  • mixed salad (to serve)

Directions

  1. Cook pasta in a pot of boiling salted water for 6 mins or until tender. Drain, reserving a 1/4 cup of the cooking liquid. Return pasta to the pot.
  2. Add lemon zest and juice, tuna and oil from can and pesto to pasta and toss gently to combine. Add a little reserved cooking liquid to lighten mixture. Season with salt and pepper. Serve with salad and lemon wedges.
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NutritionView more

40Calories
Sodium5%DV120mg
Protein8%DV4g
Carbs3%DV8g
Fiber12%DV3g

PER SERVING *

Calories40Calories from Fat
% DAILY VALUE*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium120mg5%
Potassium860mg25%
Protein4g8%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber3g12%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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