You only need 6 ingredients to make a dish great – here’s the proof with this tuna pasta!
Ingredients
- 75g dried large shell pasta
- 2 bunches asparagus, trimmed, cut into 2cm lengths
- 425g can tuna in springwater, drained, flaked
- 150g fresh reduced-fat ricotta cheese, crumbled
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 tablespoon extra virgin olive oil
- Olive oil
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus to pan for the last minute. Drain. Return pasta and asparagus to pan.
- Step 2Add tuna, ricotta, lemon zest and lemon juice. Season with salt and pepper. Serve drizzled with oil.
- Low sodium
Nutrition
2179 kj
Energy
10.9g
Fat Total
3.7g
Saturated Fat
4.6g
Fibre
35.3g
Protein
55mg
Cholesterol
190mg
Sodium
66.5g
Carbs (total)
All nutrition values are per serve
Notes
Use a citrus zester to cut thin strips of rind from lemon.
- Author: Sharon Kennedy
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
0