- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
This wonderful pasta is a quick and easy way to use up pantry staples.
Ingredients
- 375g dried large shell pasta (see note)
- 1 1/2 cups frozen broad beans
- 1/3 cup extra virgin olive oil
- 4 green onions, thinly sliced
- 4 garlic cloves, crushed
- 1 long red chilli, thinly sliced (optional)
- 425g can tuna in olive oil, drained
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- Shaved parmesan, to serve
Method
- Step 1Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
- Step 2Prepare beans following packet directions.
- Step 3Heat oil in a large, deep non-stick frying pan over medium-low heat. Add onion, garlic and chilli, if using. Cook for 1 minute. Add tuna, broad beans and lemon juice. Cook for 1 minute or until combined.
- Step 4Add pasta, reserved cooking liquid and lemon zest to pan. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Sprinkle with parmesan. Serve.
- Low carb
Nutrition
2906 kj
Energy
29.6g
Fat Total
5.1g
Saturated Fat
7.3g
Fibre
36.3g
Protein
37mg
Cholesterol
445mg
Sodium
66.8g
Carbs (total)
All nutrition values are per serve
Notes
You could use any short pasta, such as penne, farfalle or spirals. This dish is also delicious as a cold pasta salad.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas
0
