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Azalina
Pasta with tuna sauce and arugula
Penne rigate with tuna sauce and arugula.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Let the artichoke hearts drain and part in four.
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Drain the tuna and crumble with a fork. Collect 1 tbsp oil per can.
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Heat the oil in a wok or frying pan (from the can of tuna).
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Stir fry the artichoke hearts about 2 min. Add the tuna and the pasta sauce. Heat the sauce gently for about 3 minutes.
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Scoop the pasta through the sauce. Halve the arugula and mix through the pasta.
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Nutrition
615Calories
Sodium32% DV760mg
Fat26% DV17g
Protein66% DV33g
Carbs26% DV79g
Fiber20% DV5g
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