Whole Wheat Penne Pasta with Tuna

Whole Wheat Penne Pasta with Tuna

Serves 4

Lemon juice adds the perfect citrus note to this simple dish. While we call for cooking the onions, tomato and parsley, you can easily skip the cooking by substituting 1/2 cup finely chopped raw red onion, then simply stir in the uncooked tomatoes, parsley and olive oil.

  • Salt and pepper to taste
  • 3/4 pound dried whole wheat penne pasta
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup chopped yellow onion
  • 4 plum tomatoes, chopped
  • 1/2 cup chopped parsley
  • 1 (6-ounce) can water-packed Tongol tuna, drained
  • Lemon or lime wedges
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In a large pot of boiling salted water, cook pasta according to package directions. Drain well and keep warm.

Heat oil in a large skillet over medium heat. Add onions, tomatoes and parsley and cook, stirring often, for 3 minutes, or until onions are translucent. Stir in cooked pasta and tuna. Toss to combine and season with salt and pepper. Spoon pasta into bowls and serve with lemon and lime wedges on the side to squeeze over the top.

Nutritional Info: 
Per Serving:260 calories (80 from fat), 9g total fat, 1.5g saturated fat, 20mg cholesterol, 320mg sodium, 30g carbohydrate (5g dietary fiber, 4g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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