Roasted tomato and tuna spaghetti

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

500g cherry tomatoes (use canned, drained, if you like)

1 tablespoon olive oil

2 cloves garlic, crushed

250g spaghetti

½ cup salt-reduced liquid vegetable stock, heated

2 x 185g cans tuna in spring water, drained, flaked

chopped fresh parsley, to garnish

4 cups mixed green salad, to serve

Instructions

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1 Preheat oven to 200°C. Line a baking tray with baking paper. Toss tomatoes with oil and garlic and place on prepared tray. Roast for 15 minutes or until tender.

2 Meanwhile, cook spaghetti following packet directions. Drain well and return to saucepan. Add hot stock, roasted tomatoes and tuna to spaghetti and toss carefully to combine. Garnish pasta with parsley and serve with a green salad.

Variations

Add feta cheese and chopped, pitted olives for a Mediterranean twist.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 25 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 5 g

Dietary fibre 4 g

Sodium 390 mg

Calcium 60 mg

Iron 2.5 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.