Tuna Rigatoni with Sun-Dried Tomatoes
Ingredients
The pasta
-
8
oz
whole wheat rigatoni
The toppings
-
½
cup
shredded Parmesan cheese
-
½
cup
sun-dried tomatoes, packed in oil, drained and chopped
-
½
cup
chopped fresh parsley
-
1
Tbsp
olive oil
-
2
Tbsp
lemon juice
-
2
cloves
garlic, minced
-
½
tsp
crushed red pepper flakes
-
1
pouch
chunk light tuna
Instructions
- Boil the pasta according to package directions, then drain and set aside.
- Heat olive oil over medium-high heat and add minced garlic and red pepper flakes, simmering for 1 to 2 minutes.
- Stir in the tuna, sun-dried tomatoes, and lemon juice, cooking for an additional 3 minutes until the tomatoes are tender.
- Add the cooked pasta, half of the parsley, and half of the Parmesan cheese to the skillet, tossing gently.
- Serve the pasta on plates and sprinkle with the remaining parsley and Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
6g
Total carbohydrates
46.3g
Total protein
16.5g
Sodium
0mg
Cholesterol
0mg
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