Farfalle with Tuna, Lemon, and Fennel

Farfalle with Tuna, Lemon, and Fennel

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From: Diabetic Living Magazine

This warm, flaked tuna and lemon pasta recipe is ready in 30 minutes.

Ingredients 4 servings

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  • 6 ounces dried whole grain farfalle (bow-tie) pasta
  • 1 (5 ounce) can solid white tuna (packed in oil)
  • Olive oil (optional)
  • 1 cup fennel, thinly sliced (1 medium bulb)
  • 2 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 2 tablespoons snipped fresh Italian (flat leaf) parsley
  • 1 teaspoon lemon peel, finely shredded


  • Prep

  • Ready In

  1. Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm. Meanwhile, drain tuna, reserving oil. If necessary, add enough olive oil to measure 3 tablespoons total. Flake tuna; set aside.
  2. In a medium saucepan heat the 3 tablespoons of reserved oil over medium heat. Add fennel; cook for 3 minutes, stirring occasionally. Add garlic, crushed red pepper and salt; cook and stir about 1 minute or just until garlic is golden.
  3. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until mixture starts to thicken. Stir in tuna; simmer, uncovered, about 1 minute more or until tuna is heated through.
  4. Pour tuna mixture over pasta; stir gently to combine. Sprinkle each serving with parsley and lemon peel.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 356 calories; 14 g fat(2 g sat); 9 g fiber; 43 g carbohydrates; 17 g protein; 11 mcg folate; 11 mg cholesterol; 8 g sugars; 1,061 IU vitamin A; 21 mg vitamin C; 51 mg calcium; 2 mg iron; 380 mg sodium; 226 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 3

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