Ingredients
- 1 1/2 cups dried risoni pasta
- 300g broccoli, cut into florets
- 425g can tuna in springwater, drained, flaked
- 250g cherry tomatoes, quartered
- 1 medium yellow capsicum, chopped
- 2 long red chillies, deseeded, thinly sliced
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup lemon juice
- 2 garlic cloves, crushed
- 100g reduced-fat ricotta cheese, crumbled
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli to pan for the last 2 minutes of cooking. Drain. Rinse under cold water. Return to pan.
- Step 2Add tuna, tomatoes, capsicum, chillies, parsley, lemon juice and garlic to pan. Season with salt and pepper. Toss to combine. Divide between bowls. Top with ricotta. Serve.
Nutrition
1976 kj
Energy
5.5g
Fat Total
2.3g
Saturated Fat
8.2g
Fibre
35.6g
Protein
50mg
Cholesterol
185mg
Sodium
64g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Shearer
- Image credit: Steve Brown
- Publication: Super Food Ideas
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