Spaghetti with tuna, lemon and broccoli
A super-quick dish that's ready in the time it takes the pasta to cook.
Instructions
Bring a large pot of water to the boil. Add 2 tablespoons of iodised salt to the water once boiled, then add the spaghetti. Cook until al dente (firm to the bite – don’t over-cook!).
About 2 minutes before you take the pasta off the stove, add the frozen broccoli to the pot (this saves using another pot!) Once the brocolli is cooked, drain the pasta.
Toss the pasta with the drained tuna, broccoli, pine nuts, lemon zest and olive oil. Squeeze the lemon juice over. Divide into 4 bowls and top with parmesan cheese.
- Recipe by:
- Niki Bezzant
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published April 2005
Recipe Information
Portions: 6
Time to make: 15 minutes
Total cost of all ingredients: $14.19 / $2.36 per serve
- Low sodium
Ingredients
- 500g packet spaghetti
- 185g can tuna in spring water, drained
- 1/2 of 250g packet frozen broccoli
- 4 tablespoons olive oil
- zest and juice of 1 lemon
- 2 teaspoons salt
- salt and pepper to taste
- 3 tablespoons pine nuts, toasted (optional)
- 4 tablespoons freshly grated parmesan (optional)
Nutrition Information
| per serve | |
|---|---|
| Energy |
1880
kJ
(454 Cals) |
| Protein | 23g |
| Fat - saturated |
15g
13g |
| Carbohydrates - sugars |
60g
1g |
| Dietary Fibre | 5g |
| Sodium | 230mg |
| Calcium | 100mg |
| Iron | 2.5mg |
| * NS: Not specified | |
