SERVES 6
10.5 oz. (300g) dried pasta 1 tsp. olive oil
2 zucchinis, diced
5 green onions, sliced
½ tsp. smoked paprika
½ tsp. garlic powder
1¾ cup (400ml) vegetable broth
⅔ cup (100g) frozen peas 3 cups (100g) spinach juice of ½ lemon
⅔ cup (150g) low-fat cream cheese
2× 5.6 oz.(160g) tins tuna, drained
⅓cup(40g) shredded cheddar cheese
WHAT YOU NEED TO DO
Preheat the oven to 375°F (190°C).
Cook the pasta according to instructions on the packaging.
While the pasta is cooking, grease a large frying pan with the olive oil and place over a medium heat. Add the zucchinis and green onions and sauté for 5 minutes.
Next stir in the paprika and garlic powder, mix to combine then add the broth, peas, spinach and lemon juice. Cook for 2-3 minutes until the spinach has wilted, then stir in the cream cheese.
Break up the tuna into flakes in a bowl. Drain the pasta and add it to the pan of vegetables along with the tuna flakes.
Stir together so that everything is well coated. Place the pasta mixture into a large ovenproof dish, sprinkle over the shredded cheese and place the dish into the hot oven for 15 minutes.
Remove the pasta bake from the oven and serve immediately.
| MP | HP |
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 20 min | 416 | 16 | 44 | 23 | 3 |
