Pasta with chilli tuna and greens
- ½ cup wholegrain pasta
- 1 cup broccoli florets
- ¼ cup peas
- 2 cups baby spinach leaves
- ¼ cup ricotta
- 1 small tin chilli tuna
- 2 tablespoons grated parmesan
1 Cook pasta according to packet instructions. When pasta has 2 minutes to go, add broccoli and peas to pot. Drain, reserving ¼ cup pasta water.
2 Add pasta back to pot over low heat and stir through spinach leaves. Add ricotta and pasta water. Add tuna and gently combine. Add parmesan to finish. Serve garnished with black pepper.
Make it gluten free: Use gluten-free pasta and check chilli tuna is gluten-free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 7g
Dietary fibre 11g
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