Creamy Lentil Pasta with Tuna and Roquefort

Ingredients

• 150 g Lentil pasta (Dry)
• 1.5 latas Canned tuna
• 0.5 Red onion (Chopped)
• 2 Tomatoes (Crushed)
• 0.5 Low-fat Greek yogurt
• 0.25 cuña Roquefort cheese
• 1 tbsp Extra-virgin olive oil (EVOO)
• Salt (To taste)
• Spices (To taste; not specified)

Steps

1. 1

   Cook the lentil pasta according to the package instructions. While it cooks, prepare the sauce.

2. 2

   Heat the EVOO in a skillet and sauté the red onion until it begins to soften.

3. 3

   Add the crushed tomatoes, salt, and spices to taste. Cook the sauce until it reduces.

4. 4

   Add the low-fat Greek yogurt and Roquefort, and stir to incorporate them into the creamy sauce.

5. 5

   Add the tuna and mix it into the sauce.

6. 6

   Combine the cooked pasta with the sauce and serve.

Notes

The author does not specify the weight of the tuna cans, half the yogurt, or the Roquefort wedge; the quantities in grams are estimates for calculating the nutritional values. No specific types of spices or cooking times are provided. The author estimates that the complete recipe provides approximately 70 g of protein and 20 g of fiber.

Nutrition per serving

• main course
• high-protein
• high-fiber
• filling
• pasta
• quick