Ingredients
- 400g dried spiral pasta
- 1 tablespoon olive oil
- 2 red onions, thinly sliced
- 2 garlic cloves, crushed
- 1/3 cup kalamata olives, pitted, quartered
- 1/3 cup bought sun-dried tomato pesto (see Notes)
- 425g can tuna chunks in springwater, drained, flaked
- 80g baby rocket leaves
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
- Step 2Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add onions and garlic. Cook, stirring often, for 7 to 8 minutes or until soft.
- Step 3Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to saucepan.
- Step 4Add onion mixture, olives, pesto and lemon juice to pasta. Toss over low heat for 1 minute.
- Step 5Add tuna and rocket to pasta. Toss over low heat until rocket just starts to wilt. Season with pepper. Serve.
- Low sugar
Nutrition
2411 kj
Energy
14g
Fat Total
2g
Saturated Fat
7g
Fibre
31g
Protein
37mg
Cholesterol
514.98mg
Sodium
6g
Carbs (sugar)
77g
Carbs (total)
All nutrition values are per serve
Notes
Note: Look for sun-dried tomato pesto near the pasta sauces or in the deli section of the supermarket. To make your own, process or blend 1/2 cup sun-dried tomatoes, 1 crushed garlic clove, 2 tablespoons toasted pine nuts, 1/4 cup grated parmesan and 1/2 cup olive oil.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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