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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Pine nuts, fresh basil, and roasted capsicum lift this high-fibre dish to another level.
1 In a saucepan of boiling salted water, cook pasta following packet instructions, until tender. Meanwhile, in a large pan, heat oil over medium. Cook garlic for a few minutes, add carrots and courgettes and cook for 3-4 minutes, until tender.
2 Drain pasta. To carrots and courgettes, add capers, tuna, capsicum and pine nuts. Toss lightly. Heat for 4-5 minutes. Season with black pepper. Serve with basil and a squeeze of lemon.
Make it gluten free: Use gluten-free pasta.
Make it vegan: Use a vegan tuna substitute, cooked following the manufacturer’s instructions and cut into small cubes.
Make it low FODMAP: Use gluten-free pasta, 2 tablespoons garlic-infused oil instead of garlic and limit courgette to 260g.
Calories 455 cal
Kilojoules 1900 kJ
Total fat 16 g
Saturated fat 2 g
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