Tuna and lemon pasta

title="Tuna and lemon pasta"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-and-lemon-pasta.jpg" srcset="https://img.taste.com.au/eFwcRi8e/w720-h480-cfill-q80/taste/2016/11/tuna-and-lemon-pasta-87853-1.jpeg 720w, https://img.taste.com.au/QTNnvHvQ/w643-h428-cfill-q90/taste/2016/11/tuna-and-lemon-pasta-87853-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna and lemon pasta"
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• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Add the taste of the sea to this olive oil and garlic sauce base for a fresh-flavoured dish.

Featured in
Pasta recipes, Main recipes

Ingredients

• 375g shell pasta


• 1/3 cup extra virgin olive oil


• 5 garlic cloves, crushed


• 2 teaspoons lemon rind, finely grated


• 425g can tuna in oil, drained and flaked


• 2 tablespoons lemon juice


• Grated parmesan, to serve


• Finely chopped fresh flat-leaf parsley, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic, lemon rind, tuna and lemon juice. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley
  
  
  

• Low carb


• Low sugar

Nutrition

• 2798 kj

  Energy




• 31g

  Fat Total




• 5g

  Saturated Fat




• 4g

  Fibre




• 29g

  Protein




• 30mg

  Cholesterol




• 335mg

  Sodium




• 1g

  Carbs (sugar)




• 67g

  Carbs (total)

All nutrition values are per serve

Notes

Conchiglie, or shell pasta, is a good choice for this sauce as it holds the tuna chunks well.

• Author: Claire Brookman


• Image credit: Andrew Young


• Publication: Super Food Ideas

Source: taste.com.au