Tuna and chickpea pasta
Make this delicious, dairy free tuna and chickpea pasta as a summer weekend lunch or dinner when you come home tired and late, it’s on the table in 10 minutes!
Reviewed by our expert panel Serves: 4
Time to make: 10 mins
Total cost: $6.56 / $1.64 per serve
(at time of publication)
Ingredients
- 400g pasta shells
- 400g can chickpeas, 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
Instructions
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.
Nutrition Info (per serve)
-
Calories 552cal
-
Kilojoules 2310kJ
-
Protein 30g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 90g
-
–Sugars 5g
-
Dietary fibre 8g
-
Sodium 340mg
-
Calcium 60mg
-
Iron 4mg
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.
Photographer: Cath Muscat
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
