Fusilli with Tuna, Vegetables and White Wine

OPEN SOURCE FOOD
9Ingredients
20Minutes
310Calories

Ingredients

US|METRIC
  • 8 ounces fusilli (uncooked, or farfalle, or shells - really, whatever pasta you've got)
  • 6 ounces white tuna in water (solid, drained and flaked)
  • 1 can artichoke hearts (drained and chopped)
  • 1 can whole peeled tomatoes (drained and chopped)
  • 3 cloves garlic (minced)
  • 1 cup dry white wine (I used Beringer chardonnay)
  • 1 pinch oregano
  • olive oil
  • baby spinach
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    Directions

    1. 1. Boil water and cook the pasta until it is on the firm side of al dente - you're going to return the pasta to the heat, so you don't want to cook it through. Drain well.
    2. 2. While the pasta is cooking, heat several tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the garlic and saute until fragrant, 1-2 minutes.
    3. 3. Add the artichokes, tuna and tomatoes and reduce the heat to medium-low. Toss all items to coat in the garlic-oil mixture.
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    NutritionView More

    310Calories
    Sodium7% DV160mg
    Fat9% DV6g
    Protein31% DV16g
    Carbs14% DV42g
    Fiber24% DV6g
    Calories310Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol15mg5%
    Sodium160mg7%
    Potassium360mg10%
    Protein16g31%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber6g24%
    Sugars2g4%
    Vitamin A0%
    Vitamin C8%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.