Ingredients
- 400g penne rigate
- 425g can tuna in oil
- 1 cup drained Green Valley Greek pitted kalamata olives
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 80g baby rocket leaves
- shaved parmesan cheese, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.
- Low sugar
Nutrition
2781 kj
Energy
24g
Fat Total
4g
Saturated Fat
5g
Fibre
38g
Protein
41mg
Cholesterol
1031.94mg
Sodium
1g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Notes
For extra colour and flavour add strips of chargrilled capsicum or semidried tomatoes.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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