Broccoli Pescetore
Ingredients:
1 jar (26 ounces) reduced-sodium marinara pasta sauce
1 can (6 ounces) tuna packed in water, drained and rinsed
1 can (15 ounces) reduced-sodium white beans, rinsed
1 tablespoon ready-to-use chopped or minced garlic
2 teaspoons dried oregano
1 bag (12 ounces) ready-to-use broccoli florets
¼ cup grated Parmesan cheese
Freshly ground black pepper (optional)
Directions:
- Combine the marinara, tuna, beans, garlic and oregano in medium saucepan. Cook over medium-high heat until heated through, about 6 minutes.
- Prepare broccoli florets per package instructions. Divide broccoli between 6 pasta bowls. Divide sauce into 6 portions and top with broccoli. Garnish with cheese and freshly ground black pepper, if desired.
| Nutrition Facts | ||
| Serving Size: 1 dish |
% Daily Value |
|
| Calories 290 Calories from fat: 70 | ||
| Total Fat 8g |
12% |
|
| Saturated Fat 1.5g |
8% |
|
| Cholesterol 35mg |
12% |
|
| Sodium 520mg |
22% |
|
| Total Carbohydrate 34g |
11% |
|
| Dietary Fiber 9g |
35% |
|
| Sugars 1g |
|
|
| Protein 23g |
|
|
| Vitamin A 40% Vitamin C 60% | ||
| Calcium 15% Iron 10% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: broccoli recipes, how to make broccoli pescetore, tuna recipes