B's penne with butter beans & tuna
HINT: This recipe can be served immediately, or as a pasta salad. Keep the salad refrigerated for up to 24 hours, but remove from the fridge well before serving so that it isn't too chilled
500 g penne
1 tablespoon olive oil
3 tomatoes, chopped
1 small red onion, cut into thin wedges
425 g can tuna in brine, drained and flaked
2 x 300 g cans butter beans, rinsed and drained
½ cup coarsely chopped continental parsley leaves
2 tablespoons coarsely chopped capers
2 tablespoons lemon juice
ground black pepper, to taste
Cook the pasta according to packet instruction. Drain well, then place into a large bowl. Toss the pasta with the olive oil while still warm. Add the remaining ingredients, stir well to combine and season with black pepper. Divide among bowls to serve.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
2698 (642)
|
1793 (428)
|
| Carbohydrate (g) |
92
|
62
|
| Protein (g) |
45
|
30
|
| Fat (g) |
9
|
6
|
| Iron, Vitamin C, Zinc |
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6
Brad Kahlefeldt