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Tuna and Artichoke pasta

Tuna and Artichoke pasta

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Low cholesterol
Course: Main

This pasta recipe takes less than 30minutes to make and is nutritious and delicious.
INGREDIENTS

500g penne pasta
1 medium (140g) lemon
60ml (1/4 cup) olive oil
4 medium (760g) tomatoes, chopped
2 cloves garlic, crushed
425g can tuna in oil, undrained, flaked (if using tuna in water or brine, drain liquid off)
2 x 280g jars marinated artichoke hearts, drained
1/2 cup chopped fresh flat-leaf parsley
METHOD

Add the pasta to a large pan of boiling salted water and boil over high heat, uncovered, until just tender; drain.

Peel the rind thinly from the lemon, avoiding any white pith. Cut the rind into thin strips.

Squeeze the juice from the lemon; you will need two tablespoons of juice.

Heat one tablespoon of the oil in a large pan over medium-high heat, add the tomato and garlic and cook, stirring, until the tomato has softened.

Add the tuna, lemon juice, artichokes and remaining oil and stir until heated through. Stir in the parsley and pepper. Toss the pasta with the sauce.

Serves 4.
Preparation: 10 mins.
Cooking: 20 mins.
Not suitable to freeze.
Suitable to microwave.

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Tip: Try "lamb & potato" or "Low GI"
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