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Lemon tuna risoni
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 375.00 ml dried risoni pasta
  • 300g broccoli, cut into florets
  • 425g can tuna in springwater, drained, flaked
  • 250g cherry tomatoes, quartered
  • 1 medium yellow capsicum, chopped
  • 2 long red chillies, deseeded, thinly sliced
  • 125.00 ml chopped fresh flat-leaf parsley leaves
  • 65.63 gm lemon juice
  • 2 garlic cloves, crushed
  • 100g reduced-fat ricotta cheese, crumbled
Instructions:
  • Boil pasta in a large pot of salted water according to package instructions until tender. Add broccoli for the final 2 minutes. Drain, rinse with cold water, and return to pot.
  • Combine tuna, tomatoes, capsicum, chillies, parsley, lemon juice, and garlic in a pan. Season with salt and pepper, then toss everything together. Divide into bowls and finish with a dollop of ricotta on top before serving.

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