An everyday dish for 2, ready in 20 minutes, around $1.27 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 to 10 min, following the time on the package. Stir now and then.
Tip the pasta into the colander and save a little cooking water (2 tbsp).
In the skillet over medium heat, warm the frozen spinach for 3 min, stirring, without adding water.
Flake the drained tuna into the skillet with the spinach and mix well. Let it warm for 2 min.
Add the crème fraîche to the skillet and stir. Add a little pasta water if the sauce is too thick.
Add the drained pasta to the skillet and mix well to coat. Add a little pepper.
Divide among plates and add a little more pepper if you like.
One serving has about 564 kcal. 43% comes from carbs, 23% from protein and 31% from fat.
| Energy | 564 kcal |
| Protein | 32.9 g |
| Carbs | 60.6 g |
| of which sugars | 4.1 g |
| Fat | 19.3 g |
| of which saturated fat | 9.4 g |
| Fiber | 5.8 g |
| Salt | 1.1 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.27 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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