Tuna and chickpea pasta
(at time of publication)
- 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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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)
Total fat 7g
–Saturated fat 2g
Dietary fibre 8g
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