Sunday, August 5, 2012

Tuna, Broccolini and Ricotta Pasta

This was a beautiful and super quick dish I whipped up the other night using a packet of quinoa gluten free pasta I had in the cupboard. Apart from the ricotta, most of the ingredients are things that most of us have on hand so its a simple and easy weeknight recipe. It also has the added health benefits of lots and lots of calcium from the broccolini and the ricotta, protein from the tuna and all that superfood goodness from the quinoa pasta. I find this pasta also stops you from getting that bloated and full feeling you often get from a bowl of your standard flour based pasta.

Tuna, Broccolini and Ricotta Pasta (serves 4)

1 packed of quinoa pasta (I just get it from the Safeway health food aisle)
1 small tub of ricotta
1 large can of tuna
1 bunch of broccolini, chopped in half
1 bunch asparagus, woody ends removed, chopped in half
1 red onion, sliced
Large handful of kalamata olives, pitted and sliced
Juice of two lemons
1 clove of garlic, chopped
Olive oil, to cook

Cook pasta as per packet instructions. In the last three minutes of cooking, add the broccolini and asparagus. Drain and set aside.
In a large saucepan, heat a little olive oil and add garlic and onion. Saute until soft. Add tuna, ricotta, olives and lemon juice. Stir to combine. Add pasta and vegetable mix and gently stir until ricotta mixture has coated the pasta. Serve with a little parmesan. Enjoy!

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