Low Fat Tuna Tagliatelle recipe
information
350 Calories per serving
ingredients
3 oz (90 g) tagliatelle, wholewheat or verdi
salt
1 1/2 teaspoons vegetable oil
1 leek, thinly sliced
1 small clove garlic, finely chopped
1 red pepper, cored, seeded and cut in thin strips
1 tablespoon cream cheese
3 tablespoons skimmed milk
4 oz (120 g) drained canned tuna, flaked
pepper
1 tablespoon finely grated Parmesan cheese
2 lemon wedges
salt
1 1/2 teaspoons vegetable oil
1 leek, thinly sliced
1 small clove garlic, finely chopped
1 red pepper, cored, seeded and cut in thin strips
1 tablespoon cream cheese
3 tablespoons skimmed milk
4 oz (120 g) drained canned tuna, flaked
pepper
1 tablespoon finely grated Parmesan cheese
2 lemon wedges
method
1. Cook the tagliatelle in boiling salted water according to the packaging instructions.
2. Heat the oil in a wok or saucepan, add the leek, garlic and red pepper and stir-fry for about 5 minutes.
3. mix the cream cheese with a little of the milk in a small basin, gradually blend in the remaining milk and stir into the vegetables with the tuna. Season with salt and pepper.
4. Drain the pasta, add to the vegetables and mix together over a moderate heat for 1 - 2 minutes.
5. Transfer the tuna tagliatelle to a warm serving plate and sprinkle with the cheese. Serve with lemon wedges.
2. Heat the oil in a wok or saucepan, add the leek, garlic and red pepper and stir-fry for about 5 minutes.
3. mix the cream cheese with a little of the milk in a small basin, gradually blend in the remaining milk and stir into the vegetables with the tuna. Season with salt and pepper.
4. Drain the pasta, add to the vegetables and mix together over a moderate heat for 1 - 2 minutes.
5. Transfer the tuna tagliatelle to a warm serving plate and sprinkle with the cheese. Serve with lemon wedges.
serving amount
serves 2
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