Tuna and chickpea pasta
Nutrition Info.(per serve)
- 400g pasta shells
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 2 large tomatoes, diced
- 425g can tuna in spring water, drained
- 1 large lemon, rind finely grated, plus 3 tablespoons juice
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme, plus extra to garnish
Total fat 7g
Saturated fat 2g
Dietary fibre 8g
1 Cook pasta following packet directions until al dente.
2 Meanwhile, heat chickpeas and tomatoes in a large non-stick frying pan over a medium heat for 3-4 minutes. Stir in tuna and heat through for 2 minutes.
3 Drain pasta. Return to pan off heat. Toss well with tuna mix, rind, juice, oil and thyme. Serve topped with extra thyme.