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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A sensational pasta dish full of iron and flavour!
1 Bring a large saucepan of water to the boil. Cook pasta according to packet instructions until al dente. Drain and reserve 1 cup pasta water.
2 Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Cook onion, stirring, for 2 minutes or until starting to soften, then add eggplant, parsley and garlic. Cook, stirring, for 5 minutes, then add ¹⁄³ cup water and cook for a further 5 minutes, or until eggplant is just tender. Add tomatoes and reserved pasta water and bring to a simmer. Add tuna and olives and reduce the heat to medium. Cook for 3 minutes, or until heated through. Stir in lemon zest and juice to combine. Season with freshly ground black pepper.
3 Serve with rocket leaves and drizzled with remaining oil.
You can make this vego too by omitting the tuna and doubling the eggplant. Add fresh red chilli or dried chilli flakes for a flavour kick.
Calories 428 cal
Kilojoules 1789 kJ
Total fat 12.6 g
Saturated fat 2.2 g
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