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Tuna, broad bean and lemon pasta

by wiki
10 April, 2019
in Dinner
0
Tuna, broad bean and lemon pasta
Tuna, broad bean and lemon pasta
  • 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 1
    Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
  • Step 2
    Prepare beans following packet directions.
  • Step 3
    Heat 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 4
    Add 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

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Tags: salad
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