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!
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
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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 552cal
-
Kilojoules 2310kJ
-
Protein 30g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 90g
-
–Sugars 5g
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Dietary fibre 8g
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Sodium 340mg
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
