Tuna & Refried Beans Burrito
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Bistro Fettuccine
Serves4
Prep Time30 min
Time to Table30 min
A steaming hot and satisfying meal; ready on the table in less than 30 minutes. Leftovers are perfect for lunch the next day.
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USED IN THIS RECIPE
Ingredients
2 large carrots, peeled
4 small zucchini
1 1/2 cups (375 mL) whipping cream (low fat version)
1/4 tsp (1 mL) freshly grated nutmeg
Salt and freshly ground pepper to taste
1/2 lb (250 g) fettuccine
1 can (170 g) CLOVER LEAF Low Sodium Solid White Tuna, drained and broken up
1/2 cup (125 mL) grated parmesan cheese
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Using vegetable peeler with swivel blade, peel a few lengthwise strips from one side of each carrot to create a flat surface. Turn the carrots onto their flat side and continue peeling thin strips, the full length of the carrots. Peel strips from all sides of zucchini, but discard inner core of seeds.
- In medium saucepan, bring cream to a boil. Reduce heat to low. Add seasonings and tuna. Cover and keep warm.
- Cook fettuccine according to package directions. Add carrots to cooking pasta 3 or 4 minutes before end of pasta cooking time. Add zucchini at end of cooking. Drain.
- Return to cooking pot. Add the cream-tuna mixture and cheese. Toss gently.
- Serve at once.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 470 | |
| Fat | 17 g | 26% |
| Saturated Fat | 9 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 45% | |
| Omega-3 Polyunsaturates | 0.3 g | |
| Cholesterol | 65 mg | |
| Sodium | 320 mg | 13% |
| Carbohydrate | 53 g | 18% |
| Fibre | 2 g | 8% |
| Sugar | 4 g | |
| Protein | 23 g | |
| Vitamin A | 60% | |
| Vitamin C | 10% | |
| Calcium | 30% | |
| Iron | 8% |
Claims per serving
| Source of Fibre | Source of Protein |
| Excellent Source of Vitamin A | Source of Vitamin C |
| Excellent Source of Calcium | Source of Iron |
