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| Tuna, Lemon and Asparagus Pasta |
You only need 6 ingredients to make a dish great - here's the proof with this tuna pasta!
Ingredients (serves 4):
- 75g dried large shell pasta
- 2 bunches asparagus, trimmed, cut into 2cm lengths
- 425g can tuna in springwater, drained, flaked
- 150g fresh reduced-fat ricotta cheese, crumbled
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 tablespoon extra-virgin
- Olive oil
Directions:
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus to pan for the last minute. Drain. Return pasta and asparagus to pan.
- Add tuna, ricotta, lemon zest and lemon juice. Season with salt and pepper. Serve drizzled with oil.
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