TUNA PESTO PASTA SALAD

SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 10 minutes

120g dried low-GI or wholemeal spaghetti,

broken into 3-4 cm lengths

2 zucchini, halved lengthways, sliced

1 bunch broccolini, trimmed, stalks halved

400g drained tinned tuna in springwater (see note) 2 tablespoons fresh basil pesto finely grated zest and juice of 1 lemon

100g parmesan, grated

250g cherry tomatoes, halved

1 Cook the spaghetti in a large saucepan of boiling water for 6 minutes. Add the zucchini and broccolini and cook for a further 2 minutes. Drain, reserving ½ cup (125ml) of the cooking water. Transfer to a large bowl.

2 Add the remaining ingredients to the bowl and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with freshly ground black pepper and serve warm.

Note: Because you will be draining off quite a bit of liquid (which adds weight to the tins of tuna), you will need 2 x 425g tins of tuna to have the required quantity for this recipe. Store the leftover tuna in an airtight container in the fridge for up to 3 days.

NUTRITION (per serve) 1790kJ/428 cal. Protein 41.2g. Carbs 22.3g. Sat fat 6.7g. Fibre 6.6g. Sodium 724mg.