Pasta with tuna and veggies
I had this for dinner the other night and HAD to tell you about it. It is SO simple to make and had such great flavor to it! I am getting ready to go away on a girls trip, so I wanted to use up what I had in the fridge for vegetables. I even have the macro count for this at the bottom for those of you that count your macros 🙂
This is a quick easy meal that you can throw together with whatever is left over in your fridge for veggies, like I did!
Boil water and cook your pasta according to the package.
While the pasta is cooking add olive oil to a pan and toss in Bok choy, Brussel sprouts, asparagus. Cook for about 5 minutes tossing in pan so it doesn’t stick. Sometimes I have to over cook my veggies to make them softer to digest because of my ostomy. Add canned tuna to pan and toss in the cooked pasta. Squeeze 1/2 lemon, salt, pepper and toss it all again. Add to bowl and serve right away.
2 oz Angel hair pasta (I used 365 brand organic capellini
1 Can wild tuna (I used 3645 brand in water with no salt)
1 bunch baby Bok Choy
6 Brussel sprouts
5 Asparagus
1 TBL Extra Virgin Olive Oil
1/2 Lemon
Sea Salt & pepper to taste
Calories 547
Protein – 39g, Carbs – 60g, Fats 21g