Tuna, zucchini and sun-dried tomato pasta
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Time to make:
$3.80 per serve
(at time of publication)
Full ingredients list:
300g wholemeal pasta spirals or penne
1 cup frozen peas
2 teaspoons olive oil
2 garlic cloves, crushed
4 medium zucchini, roughly grated
1/2 cup 97% oil-free sun-dried tomatoes, chopped
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
2 x 185g cans tuna in springwater and lemon, drained, flaked
80g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a large saucepan of water to the boil. Cook pasta according to packet instructions, adding peas for last minute of cooking. Drain pasta thoroughly and return to pan.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan set over medium heat. Add garlic and zucchini; cook, stirring, for 3–4 minutes, or until zucchini softens. Add sun-dried tomato, lemon juice, lemon zest and tuna.
Step 3 Combine pasta and peas with vegie mixture. Toss with baby rocket and serve.
About this recipe
First published: May 2014