Add the taste of the sea to this olive oil and garlic sauce base for a fresh-flavoured dish.
Ingredients
- 375g shell pasta
- 1/3 cup extra virgin olive oil
- 5 garlic cloves, crushed
- 2 teaspoons lemon rind, finely grated
- 425g can tuna in oil, drained and flaked
- 2 tablespoons lemon juice
- Grated parmesan, to serve
- Finely chopped fresh flat-leaf parsley, to serve
Method
- Step 1Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
- Step 2Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic, lemon rind, tuna and lemon juice. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley
- Low carb
- Low sugar
Nutrition
2798 kj
Energy
31g
Fat Total
5g
Saturated Fat
4g
Fibre
29g
Protein
30mg
Cholesterol
335mg
Sodium
1g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
Conchiglie, or shell pasta, is a good choice for this sauce as it holds the tuna chunks well.
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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