Italian tuna pasta

Author: Amanda Lennon - Chef, Food Editor

Photographer: Ian Hofstetter

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Serves: 4

Time to make: 15 mins

Ingredients

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300g large pasta shells
425g can tuna in spring water, drained and flaked
200g marinated capsicum, drained and thinly sliced
½ cup roughly chopped flat-leaf parsley
2 long fresh red chillies, chopped and seeds removed
2 lemons, juiced
2 cloves garlic, crushed
freshly ground black pepper
160g low-fat fresh ricotta cheese

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Instructions

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1 Cook pasta according to instructions on packet until al dente. Drain and toss with tuna, capsicum, parsley, chillies, lemon juice and garlic.

2 Season pasta with freshly ground black pepper and spoon into serving bowls. Stir through ricotta and serve immediately.

Nutrition Info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Protein 34 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 6 g

Dietary fibre 4 g

Sodium 430 mg

Calcium 150 mg

Iron 3 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.

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