Simple Tuna Wholewheat Spaghetti

with Spinach

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Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 12-14 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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2 Prep spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

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3 Prep

Drain the tuna. Peel and very finely chop the garlic. Very finely chop the chilli and spring onion. Grate the Parmesan

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4 Fry

Heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the spinach, spring onion, chilli (spicy!) and garlic with a generous pinch of salt and cook for 1 min. Remove the pan from the heat and set aside. 

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5 Toss

Add the drained tuna, cream cheesespaghetti and Parmesan to the pan and give everything a good toss. Loosen with pasta water if needed. Drizzle with a squeeze of lemon juice and another lug of olive oil. Season with a generous pinch of salt and pepper and serve immediately.

Tips for fussy eaters

Go easy on the chilli!

Pro tip

Make sure to season this one generously - it can take it!

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 20 min

Cals 714 · Prot 48 · Carbs 69 · Fat 21

Ingredients

Number of people

Canned tuna 240 Pieces
Whole-wheat spaghetti 200 Grams
Spinach 100 Grams
Garlic cloves 2 Pieces
Large red chilli 1 Piece
Spring onion 40 Grams
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cream cheese 20 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 20 min

Cals 714 · Prot 48 · Carbs 69 · Fat 21

Instructions

photo

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 12-14 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

2 Prep spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

photo

3 Prep

Drain the tuna. Peel and very finely chop the garlic. Very finely chop the chilli and spring onion. Grate the Parmesan

photo

4 Fry

Heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the spinach, spring onion, chilli (spicy!) and garlic with a generous pinch of salt and cook for 1 min. Remove the pan from the heat and set aside. 

photo

5 Toss

Add the drained tuna, cream cheesespaghetti and Parmesan to the pan and give everything a good toss. Loosen with pasta water if needed. Drizzle with a squeeze of lemon juice and another lug of olive oil. Season with a generous pinch of salt and pepper and serve immediately.

Tips for fussy eaters

Go easy on the chilli!

Pro tip

Make sure to season this one generously - it can take it!

Ingredients

Number of people

Canned tuna 240 Pieces
Whole-wheat spaghetti 200 Grams
Spinach 100 Grams
Garlic cloves 2 Pieces
Large red chilli 1 Piece
Spring onion 40 Grams
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cream cheese 20 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp
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