4 Serves
25 Mins
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
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Vitamin E
2 mg / 15 mgVitamin K
132 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
189 µg / 400 µgCalcium
268 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
392 mg / 1,250 mgPotassium
657 mg / 4,700 mgSodium
839 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
While the pasta cooks, heat olive oil in a frying pan over medium heat. Add the onion, garlic, parsley, and zucchini, sautéing until softened.
Stir in the tomatoes, artichokes, and black olives. Continue to cook until the vegetables are tender and the flavors have melded. Season with your preferred seasoning.
Drain the macaroni and transfer it to a large serving platter. Drizzle with olive oil and sprinkle with grated Romano cheese. Top with the sautéed vegetable mixture and the shredded tuna. Add a final garnish of cheese and a drizzle of olive oil before serving.
65
g90
g82
g
