Tuna & Lemon Orecchiette
- Number of Servings: 4
Ingredients
400g orecchietter (or other short pasta)1 1/2 Tbl saled capers, rinsed & drained1 cup parsley leaves1 cup basil leaves1 garlic clove, roughly chopped2 anchovy fillets in oil, drained1 tsp Dijon mustardFinely grated zest & juice of 1 lemon & zest strips to serve425g can tuna in spring water4 Tbl lite sour cream
Cook the pasta in boiling, salted water according to the packet instructions. Drain.
Meanwhile, pat capers dry with paper towel. Place herbs, garlic, anchovies, Dijon, lemon zest, lemon juice and sour cream in a processor and whiz until a paste forms.
Oil spray a non-stick fry pan and gently pan fry the pasta over low heat until slightly crisped. Flake the tuna and add to the pasta with the sour cream paste. Stir until warmed through.
Divide among serving bowls, garnish with lemon zest strips and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Meanwhile, pat capers dry with paper towel. Place herbs, garlic, anchovies, Dijon, lemon zest, lemon juice and sour cream in a processor and whiz until a paste forms.
Oil spray a non-stick fry pan and gently pan fry the pasta over low heat until slightly crisped. Flake the tuna and add to the pasta with the sour cream paste. Stir until warmed through.
Divide among serving bowls, garnish with lemon zest strips and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 502.0
- Total Fat: 4.5 g
- Cholesterol: 39.4 mg
- Sodium: 573.2 mg
- Total Carbs: 72.4 g
- Dietary Fiber: 6.1 g
- Protein: 41.5 g
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