Spaghetti with tuna, lemon and broccoli

Author: Niki Bezzant - Founding Editor

Photographer: Bruce Benson

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Serves: 4

Time to make: 15 mins

Ingredients

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2 teaspoons iodised salt

500g packet spaghetti

185g can tuna in spring water, drained

½ x 250g packet frozen broccoli

4 tablespoons olive oil

1 lemon, zest and juice

salt and pepper, to taste

3 tablespoons pine nuts, toasted (optional)

4 tablespoons freshly grated parmesan cheese (optional)

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Instructions

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1 Bring a large pot of water to the boil. Add the salt to the water once boiled, then add the spaghetti. Cook until al dente (firm to the bite – don’t over-cook!).

2 Approximately 2 minutes before you take the pasta off the stove, add the frozen broccoli to the pot (this saves using another pot!) Once the brocolli is cooked, drain the pasta.

3 Toss the pasta with the drained tuna, broccoli, pine nuts, lemon zest and olive oil. Squeeze the lemon juice over. Divide into 4 bowls and top with parmesan cheese.

Nutrition Info (per serve)

Calories 450 cal

Kilojoules 1880 kJ

Protein 23 g

Total fat 15 g

Saturated fat 13 g

Carbohydrates 60 g

Sugar 1 g

Dietary fibre 5 g

Sodium 230 mg

Calcium 100 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.

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