Farfalle With Tuna and Rosemary Mushroom Sauce

farfalle tunaFarfalle With Tuna and Rosemary Mushroom Sauce


  • 1/2 lb whole-wheat farfalle
  • 1 tablespoon olive oil
  • 2 anchovies, chopped
  • 1 tablespoon chopped fresh rosemary
  • 10 oz (about 2 cups) sliced baby portobello mushrooms
  • 6 scallions, chopped
  • 1/2 cup dry white wine
  • 1 can (5 oz) chunk light tuna in oil, drained
  • 2 tablespoons chopped fresh parsley


  1. Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.

The skinny

350 calories, 8 g fat (1 g saturated), 48 g carbs, 6 g fiber, 21 g protein


Recipe courtesy of SELF