Tuna and roast tomato pasta

Serves: 4

Time to make: 20 mins

Ingredients

500g tomatoes, halved
2 tablespoons balsamic vinegar
320g wholemeal spiral pasta
150g green beans, trimmed, cut into 3cm lengths
250g broccoli, cut into small florets
1 teaspoon olive oil
425g can tuna in spring water, drained, flaked
1 cup fresh basil, plus extra shredded basil, to serve
¼ cup pine nuts, lightly toasted (optional)
black pepper, to season

Instructions

Stay Awake

1 Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place tomatoes, cut-side up, on tray. Drizzle with 1 tablespoon of the balsamic vinegar and season with pepper. Roast for 10 minutes or until slightly soft. Set aside.

2 Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions or until al dente, adding beans and broccoli for the last 2 minutes of cooking. Drain well.

3 Toss pasta and vegetables with wilted tomatoes, olive oil, remaining balsamic vinegar, tuna, basil leaves and pine nuts (if using). Season with pepper. Serve immediately with basil garnish.

Variations

Instead of tuna, grill chicken breasts and cut into strips to add to pasta.

Nutrition Info (per serve)

Calories 478 cal

Kilojoules 2000 kJ

Protein 44 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 7 g

Dietary fibre 16 g

Sodium 310 mg

Calcium 130 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.