De­li­cious and healthy

Rutherglen Reformer - - Health Matters -

Chilli tuna pasta

Nine Pro-Points per serv­ing, 10 min­utes to pre­pare, five min­utes to cook. Serves two.

In­gre­di­ents: 120g dried far­falle pasta; 100g Weight Watch­ers soft cheese with roasted onion and chives; 185g tin of tuna in spring wa­ter (drained); eight pit­ted black olives in bring, drained and halved; one ta­ble­spoon of ca­pers in brine, drained, rinsed and roughly chopped; one small red chilli, halved, de­seeded and finely sliced; one ta­ble­spoon of chopped fresh co­rian­der; zest and juice of half a lemon.

1. Cook the pasta in a pan of salted, boil­ing wa­ter, ac­cord­ing to packet in­struc­tions, un­til cooked but still with a bit of bite.

2. Drain, re­serv­ing one ta­ble­spoon of cook­ing wa­ter, and tip the pasta back into the pan with the wa­ter. Add the soft cheese and heat gen­tly for one minute. Stir in the drained tuna, olives, ca­pers, red chilli, co­rian­der and lemon zest and juice.

3. Trans­fer to plates or bowls and serve straight away.

Tasty treat Tuna pasta

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