B's penne with butter beans & tuna
- Preparation time 15 minutes
- Cooking time 10 minutes
- Serves 4-6
- Freezableyes
Ingredients
- 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
Method
- 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.
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
Nutrition
| 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 |
Australian Institute of Sport - From the "Survival from the Fittest" cookbook
05 Nov 2018
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
yes, Pasta, survival-from-the-fittest
Pasta