Best Biggest Loser Creamy Tuna Lemon And Garlic Pasta Recipes

GARLIC LEMON TUNA PASTA

Garlic Lemon Tuna Pasta image

Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!

Provided by Yumna Jawad

Time 10m

Number Of Ingredients 9

Ingredients

8 ounces spaghetti (or other pasta)
2 tablespoons olive oil
3 garlic cloves minced
2 pouches 2.6 ounces tuna in olive oil
1 tablespoon lemon juice (plus zest)
Salt & pepper to taste
2 tablespoons capers
2 tablespoons fresh parsley chopped (divided)
Grated parmesan (for serving)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
In the wide pan, heat the olive oil at medium heat. Then add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and heat through for 1 minute.
Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
Garnish with remaining parsley and serve warm.

Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 18 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 241 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BIGGEST LOSER CREAMY TUNA LEMON AND GARLIC PASTA

Biggest Loser Creamy Tuna Lemon and Garlic Pasta image

Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

Provided by MrsSPheonix

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

olive oil flavored cooking spray
300 g fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (185 g) can evaporated milk (I use Light n Creamy)
1 (425 g) can tuna in water, drained, flaked
salt and pepper (we skipped the salt)
1/4 cup fresh parsley, chopped
1 tablespoon parmesan cheese (to serve)
1 tablespoon capers (optional)

Steps:

Cook pasta as packet directs then drain and set aside.
Heat pan over medium heat and spray with olive oil.
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.

Nutrition Facts : Calories 503.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 59.1, Sodium 490, Carbohydrate 64.7, Fiber 2.9, Sugar 3.2, Protein 39.9

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