Tuna Pesto Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tuna Pesto Pasta with Roasted Vegetables

Enjoy a vibrant plate of al dente pasta tossed with tender chunks of tuna and a vibrant basil pesto, accompanied by a medley of roasted zucchini and red bell pepper. This dish brings together the bright flavors of fresh vegetables, savory tuna, and the aromatic zest of basil in a satisfying, light dinner.

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NUTRITION

420kcal
Protein
42.6g
Fat
9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna (canned in water)

2/3 cup cooked Whole Wheat Pasta

1 tbsp Fresh Basil Pesto

1 cup Roasted Mixed Vegetables (Zucchini & Red Bell Pepper)

1 large Egg White

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini and red bell pepper with a light spray of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, bring a pot of water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 3

    In a small skillet, lightly scramble or poach the egg white until just set. This will be folded into the pasta later to boost protein without overwhelming the flavors.

  • 4

    In a large bowl, combine the cooked pasta with the roasted vegetables, tuna, and fresh basil pesto. Gently fold in the cooked egg white.

  • 5

    Toss everything together until well mixed. Taste and adjust seasoning with salt and pepper as needed before serving.

Tuna Pesto Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tuna Pesto Pasta with Roasted Vegetables

Enjoy a vibrant plate of al dente pasta tossed with tender chunks of tuna and a vibrant basil pesto, accompanied by a medley of roasted zucchini and red bell pepper. This dish brings together the bright flavors of fresh vegetables, savory tuna, and the aromatic zest of basil in a satisfying, light dinner.

NUTRITION

420kcal
Protein
42.6g
Fat
9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tuna (canned in water)

2/3 cup cooked Whole Wheat Pasta

1 tbsp Fresh Basil Pesto

1 cup Roasted Mixed Vegetables (Zucchini & Red Bell Pepper)

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini and red bell pepper with a light spray of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, bring a pot of water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 3

    In a small skillet, lightly scramble or poach the egg white until just set. This will be folded into the pasta later to boost protein without overwhelming the flavors.

  • 4

    In a large bowl, combine the cooked pasta with the roasted vegetables, tuna, and fresh basil pesto. Gently fold in the cooked egg white.

  • 5

    Toss everything together until well mixed. Taste and adjust seasoning with salt and pepper as needed before serving.