375g dried thin spaghetti pasta
1/3 cup pine nuts
425g can safcol tuna in springwater, drained, flaked
2 tablespoons olive oil
3 talespoons finaely grated lemon rind
1/4 cup lemon juice
1/3 cup roughly chopped fresh flat-leaf parsley leaves
lemon zest to serve
1/4 onion
Method
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain
Meanwhile place pine nuts in a frying pan over medium heat. Cook for 1 to 2 minutes or until light golden.
Place tuna in a bowl. Add oil, lemon rind, lemon juice, parsley, pine nuts and pasta. Season with salt and pepper. Toss to combine. Serve topped with lemon zest.
I have chosen this recipe for Taylah because it has carbohydrates, protein, fibre and has a source of vegtables. I have all so chosen it because it is something that someone with my skill of cooking will be able to cook!
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