- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Using lemon zest adds a fragrant aroma as well as a zingy taste to this speedy tuna pasta.
Ingredients
- 375g spaghetti
- 250g green beans, trimmed, cut into 3cm pieces
- 2 tablespoons Australian extra virgin olive oil (see note)
- 3 garlic cloves, crushed
- 2 green onions, thinly sliced
- 2 teaspoons finely grated lemon rind
- 425g can tuna in oil, drained, flaked
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup lemon juice
- Grated parmesan, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water following packet directions until tender, adding beans for the last 3 minutes. Drain, reserving 1/4 cup cooking liquid.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, onion and lemon rind. Cook for 1 minute or until fragrant. Add tuna. Cook for 1 minute or until heated through. Add pasta, beans, parsley, lemon juice and reserved cooking liquid. Cook, tossing for 2 to 3 minutes or until heated through. Season with salt and pepper. Serve topped with parmesan.
- High fibre
- Low fat
- Lower gi
Nutrition
2599 kj
Energy
22.8g
Fat Total
4.6g
Saturated Fat
6.1g
Fibre
33.2g
Protein
36mg
Cholesterol
518mg
Sodium
66.5g
Carbs (total)
All nutrition values are per serve
Notes
Australian extra virgin olive oil is cold pressed so it retains all its nutrients and antioxidants. It’s also fresh and incredibly versatile.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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