The family will be devouring these zesty tuna pasta shells by the mouthful in under 30 minutes.
Ingredients
- 5 cups (350g) dried large shell pasta
- 425g can tuna in olive oil
- 4 green onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 teaspoons finely grated lemon rind
- 1/2 cup whole fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 1/4 cup lemon juice
- Small fresh basil leaves, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
- Step 2Meanwhile, drain tuna, reserving 1/4 cup olive oil. Flake tuna. Heat 2 teaspoons reserved olive oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 1 minute. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add tuna and lemon rind. Toss gently for 2 minutes or until tuna is heated through.
- Step 3Add pasta to pan with parsley, basil, lemon juice and remaining oil. Toss gently for 1 to 2 minutes or until heated through. Season with salt and pepper. Serve.
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1882 kj
Energy
4g
Fat Total
1g
Saturated Fat
4g
Fibre
38g
Protein
35mg
Cholesterol
515.95mg
Sodium
2g
Carbs (sugar)
63g
Carbs (total)
All nutrition values are per serve
Notes
Make a double quantity of Lemony tuna, keep refrigerated and have cold for lunch the next day. Simply drizzle with a store-bought creamy salad dressing and toss to combine. Store fresh herbs in the fridge, wrapped in damp paper towel and placed in a snap-lock bag, for up to 5 days.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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