Rigatoni with Tuna and Sun-Dried Tomatoes
Tossing the pasta in the Stir-Fry Skillet with the other ingredients lightly sauces the pasta while delivering a lot of flavor.
- 8 oz (250 g) uncooked rigatoni pasta
- 2 oz (60 g) Parmesan cheese, divided
- 1/2 cup (125 mL) sun-dried tomatoes packed in oil, drained
- 1/2 cup (125 mL) chopped fresh parsley, divided
- 1 lemon
- 3 tbsp (45 mL) olive oil
- 2 garlic cloves, pressed
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1 pouch (7.06 oz/200 g) chunk light tuna
Bring salted water to a boil in (4-qt./3.8-L) Casserole. Cook pasta according to package directions; drain.
Heat oil, pressed garlic and pepper flakes in Stir-Fry Skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to Skillet; toss gently.
To serve, divide pasta among serving plates. Sprinkle with remaining parsley and cheese. Serve with lemon wedges.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 450, Total Fat 16 g Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 48 g, Protein 27 g, Sodium 370 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
3 starch, 1 vegetable, 1 medium-fat meat, 1 fat (3 carb)
Sun-dried tomatoes are vine-ripened tomatoes that have been picked and dried. These tomatoes deliver an intense flavor year round. Sun-dried tomatoes can be purchased dried or oil-packed.
This recipe is great with traditional Italian tuna, or tonno, which has a rich, mellow flavor. Look for olive oil-packed tuna in the gourmet or Italian section of larger supermarkets.