Description
A flavorful and easy tuna pesto pasta made with whole grain spaghetti, garlic, and Parmesan, tossed in a rich pesto sauce. Perfect for a quick and satisfying meal.
Ingredients
- 12 ounces whole grain spaghetti
- 3 tablespoons olive oil
- 3–4 cloves garlic, peeled and minced
- ⅓ cup pesto
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan
- 3 2.6-ounce pouches tuna or 2 4.5-ounce cans tuna in olive oil
- ½ cup flat-leaf Italian parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant. Add the reserved pasta water and bring to a simmer.
- Add the cooked spaghetti back to the pot and cook for 1-2 minutes until the liquid is mostly absorbed, tossing continuously.
- Turn off the heat and mix in the pesto, salt, black pepper, and half of the Parmesan cheese. Taste and adjust seasoning if needed.
- Gently fold in the tuna, keeping it in bite-sized chunks.
- Serve topped with the remaining Parmesan and chopped parsley if desired.
Notes
- Use fresh pesto for the best flavor.
- Swap whole grain pasta with regular pasta if preferred.
- Add cherry tomatoes or spinach for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently with a splash of water or olive oil to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 35 mg
