.jpg)
.jpg)
.jpg)
Ingredients
- 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
- 1Âľ cup (400ml) vegetable broth
- â…” cup (100g) frozen peas
- 3 cups (100g) spinach
- juice of ½ lemon
- â…” cup (150g) low-fat cream cheese
- 2Ă— 5.6 oz. (160g) tins tuna, drained
- â…“ cup (40g) shredded cheddar cheese
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- 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.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
