Monthly Recipe January 2015

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


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