Tuna, broccoli and lemon pasta
Preparation Time: 10Mins
Cooking Time: 15Mins
Serves 1 (as a main)
60g dried Pasta or gluten-free pasta
100g broccoli, cut into small florets
2 tsp extra virgin olive oil
½ brown onion, cut into thin wedges
2 anchovies, finely chopped
2 cloves garlic, crushed
125g cherry tomatoes, chopped
½ tsp finely grated lemon zest
25g (1 cup) baby spinach leaves
95g can tuna in springwater
Freshly Ground black pepper, to serve
1 Cook pasta in a saucepan of boiling water, following packet instructions, or until al dente, adding broccoli during the last minute. Drain, reserving 60ml (1/4 cup) of the cooking liquid.
2 Meanwhile, heat the oil in a medium non-stick frying pan over a medium-high heat. Add onion, anchovy, garlic and tomato. Cook, stirring often, for 4-5 minutes or until onion softens and tomato breaks down. Stir in reserved pasta liquid.
3 Transfer pasta to pan with the tomato sauce and lemon zest. Toss to combine. Transfer mixture to a serving bowl. Sprinkle with pepper and serve.
Recipe from the Better Homes and Gardens Diabetic Living Jan/Feb 2015 Issue 55
