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    You are in: Home / Recipes / Tuna Pasta Florentine Recipe
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    Tuna Pasta Florentine

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Rogue Red's Note:

    I got this recipe off a site and modified it until it was low fat and really tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add the pasta to a pot of boiling water and cook for 8-10 minutes, until al dente, put aside.
    2. 2
      Fry the mushrooms until they stop giving off liquid, put aside.
    3. 3
      Heat the sour cream and pesto sauce in a pan until smooth.
    4. 4
      Add the spinach and cook for 5 minutes, until spinach is wilted.
    5. 5
      Add the pasta, mushrooms, tomatoes, tuna, oregano and lemon juice.
    6. 6
      Add salt, pepper and oregano to taste.
    7. 7
      Stir and cook gently for 5 minutes, until warmed through.

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    Ratings & Reviews:

    • on March 15, 2006

      55

      We loved this! I used spiral pasta shapes, frozen spinach (which I thawed) 2 180g cans tuna in brine, 1 400 g can crushed tomatoes, 1 tsp oregano and the juice of 1 lemon. I also added a handful of grated cheese before serving. Will make this again, delicious. * Just a note re the oregano it is mentioned twice (step 5 & 6) I added it with the salt and pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tuna Pasta Florentine

    Serving Size: 1 (264 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 457.1
     
    Calories from Fat 81
    17%
    Total Fat 9.0 g
    13%
    Saturated Fat 4.3 g
    21%
    Cholesterol 43.5 mg
    14%
    Sodium 270.0 mg
    11%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.9 g
    19%
    Protein 28.1 g
    56%

    The following items or measurements are not included:

    pesto sauce

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