Ingredients (serves 4)
1 1/2 cups dried risoni pasta
300g broccoli, cut into florets
425g can tuna in springwater, drained, flaked
250g cherry tomatoes, quartered
1 medium yellow capsicum, chopped
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
100g reduced-fat ricotta cheese, crumbled
Method
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli to pan for the last 2 minutes of cooking. Drain. Rinse under cold water. Return to pan.
Add tuna, tomatoes, capsicum, parsley, lemon juice and garlic to pan. Season with salt and pepper. Toss to combine. Divide between bowls. Top with ricotta. Serve.
Note:
Try using different styles of pasta. Recipe cannot be frozen.
By Kylie from Ballarat
1 1/2 cups dried risoni pasta
300g broccoli, cut into florets
425g can tuna in springwater, drained, flaked
250g cherry tomatoes, quartered
1 medium yellow capsicum, chopped
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
100g reduced-fat ricotta cheese, crumbled
Method
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli to pan for the last 2 minutes of cooking. Drain. Rinse under cold water. Return to pan.
Add tuna, tomatoes, capsicum, parsley, lemon juice and garlic to pan. Season with salt and pepper. Toss to combine. Divide between bowls. Top with ricotta. Serve.
Note:
Try using different styles of pasta. Recipe cannot be frozen.
By Kylie from Ballarat
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