6th May 2008

    Fettuccine with Ricotta & Tuna

    posted in Fitness Food, Main Dishes |

    Tonight’s meal comes from Fitness Food (hey Carrie, try this one!) — whole wheat pasta is tossed in a creamy sauce made with ricotta cheese, arugula, and basil, and tossed with tomatoes and tuna. This was a very quick meal to make.

    Lisa says:

    Whoa, this is delicious!

    Chris says:

    I like the sauce, it’s almost like a pesto.

    Lisa says:

    Pasta with a pesto-ish sauce and tuna? This sounds a dish made for Abbie

    Chris says:

    Totally — though she’d certainly add peas. Anyway, enough about her! I like the arugula.

    Lisa says:

    So it’s in the sauce, and then some extra is just tossed with the pasta?

    Chris says:

    Yep — it gets all wilty and intense. Good stuff.

    Lisa says:

    Good to stuff in our mouths, you mean…

    Fettucine with Ricotta & Tuna
    —————————–
    13 oz whole-wheat fettuccine
    4 small ripe tomatoes, each peeled and cut into 8 wedges
    3 large handfuls baby arugula
    2 tsp olive oil
    2 cloves garlic, finely chopped
    1 red hot pepper, finely chopped
    1 large handful basil
    1 1/2 cups smooth low-fat ricotta
    15 oz can tuna in water, drained

    Cook the pasta in a large saucepan of boiling water for 10 minutes or until tender. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pan and toss in the tomatoes. Stir to combine.
    Heat the oil in a pan over medium-high heat, add the garlic and chili pepper and cook for 1-2 minutes. Add three-fourths of the arugula leaves and cook for about a minute until it wilts. Remove from the heat and add everything in the pan into a food processor, along with the basil and ricotta. Process until well combined, adding enough of the reserved pasta water to thin a bit.
    Toss the ricotta sauce and the remainder of the arugula leaves through the pasta and tomatoes. Break up the tuna with a fork and toss through the pasta as well. Garnish with additional basil, if desired, and serve.

    4 hefty servings

    This seems to be an ideal post for this week’s Presto Pasta Nights!

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    This entry was posted on Tuesday, May 6th, 2008 at 10:41 pm and is filed under Fitness Food, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 5 responses to “Fettuccine with Ricotta & Tuna”

    1. 1
      On May 7th, 2008,Hallie said:

      The new layout looks really great. :)

    2. 2
      On May 7th, 2008,Chris said:

      Thanks! There are some issues with using IE6 because of its less-than-stellar CSS support but I’m trying to work around them. WordPress is quite a different beast than Blogger… !

    3. 3
      On May 7th, 2008,MrsDocChuck said:

      Looks superb.

      I’ll make it with canned crabmeat (Bumblebee) since my husband is always craving it and he has no teeth so can onlyhave soft foods.

    4. 4
      On May 7th, 2008,Chris said:

      Hooray, our first chiff0nade/docchuck/mrsdocchuck comment after the redesign… we’ve arrived, folks.

    5. 5
      On May 9th, 2008,Ruth said:

      Great new look and a lovely dish. Thanks for sharing with Presto Pasta Nights.

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