Monday, June 21, 2010

Tuna Pasta : Wk 26/1

Serves 4 : Very easy : Quick
240gm penne
2 small tins tuna chunks in brine or spring water, drained
2 Tblsp pine nuts
1 red pepper, sliced
200gm button mushrooms, sliced
2 courgettes, chopped
150gm cherry tomatoes, halved
2 spring onions, sliced
¼ cup water

Put the pasta on to cook in lightly salted boiling water.
Drain when al dente and keep warm.

Spray a saucepan with non-stick cooking spray.
Toast the pine nuts slightly and then add the red pepper slices, the courgettes and tomatoes.
Add the mushrooms, spring onions and water.
Stir well.
Cover with a lid and simmer for 10 minutes.

Tip the drained tuna and the pasta into the vegetables.
Stir to combine.

Serve with a mixed lettuce and fresh basil salad.

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