Tuna and olive pasta

title="Tuna and olive pasta"
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(5) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Pasta recipes, Lower GI

Ingredients

• 400g penne rigate


• 425g can tuna in oil


• 1 cup drained Green Valley Greek pitted kalamata olives


• 2 teaspoons finely grated lemon rind


• 2 tablespoons lemon juice


• 80g baby rocket leaves


• shaved parmesan cheese, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.
  
  
  

• Low sugar

Nutrition

• 2781 kj

  Energy




• 24g

  Fat Total




• 4g

  Saturated Fat




• 5g

  Fibre




• 38g

  Protein




• 41mg

  Cholesterol




• 1031.94mg

  Sodium




• 1g

  Carbs (sugar)




• 72g

  Carbs (total)

All nutrition values are per serve

Notes

For extra colour and flavour add strips of chargrilled capsicum or semidried tomatoes.

• Author: Claire Brookman


• Image credit: Steve Brown


• Publication: Super Food Ideas

Source: taste.com.au