

Tuna and chickpea pasta
Ingredients
- 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
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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 552 cal
-
Kilojoules 2310 kJ
-
Protein 30 g
-
Total fat 7 g
-
Saturated fat 2 g
-
Carbohydrates 90 g
-
Sugar 5 g
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Dietary fibre 8 g
-
Sodium 340 mg
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Calcium 60 mg
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Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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