Spiral pasta with tuna and asparagus
)
Prep Time
5 Minutes
)
Cook Time
5 Minutes
){kind=icon}
Yield
1
){kind=icon}
Difficulty Level
Easy, Quick
Ingredients
- 2 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil, drained
- 350g large spiral pasta (or any other pasta shape you like)
- 2 bunches of asparagus, ends trimmed and cut in 5cm lengths
- 2 handfuls of rocket leaves
- juice and zest of half a lemon
- 2 large cloves garlic, crushed
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
to serve
- shaved Parmesan
Instructions
- Cook the pasta following the manufacturers’ instructions for ‘al dente’ drain and reserve a cup of the pasta cooking water.
- In a large frying or sauté pan on a medium heat add the olive oil, asparagus and garlic and fry for about 1 minute until the garlic start to smell fragrant and just starts to change to a very light gold and the asparagus turns bright green. Add the tuna and the juices in the cans and cook for a further minute.
- Return the pasta to the pan, add the rocket leaves and lemon juice and zest and just enough of the pasta cooking water to loosen the sauce.
- Season with plenty of salt and pepper and stir well.
- Serve immediately topped with shavings of Parmesan or pecorino cheese.
| Servings: | 4 |
| Ready in: | 10 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Spiral pasta with tuna and asparagus
This spiral pasta with tuna and asparagus is a tasty meal that’s just over 10 minutes in the making. Dinner will be on the table faster than you can get takeaway, and it’s cheaper and better! A bowl of pasta is not only filling but a perfect meal when you’re pressed for time or enjoying a lazy day on the couch or in the outdoors.
Did you know?
Spiral pasta like fusilli, Gemelli, Cavatappi and Rotini is perfect in all kinds of sauces, from simple pesto to hearty ragù. Use them in pasta salads tossed with vegetables, or stirred into winter soups.
Fusilli is a spiral or corkscrew-shaped pasta. Because of its twists, it has grooves that are good for holding onto the sauce. Fusilli pasta was originally developed in Southern Italy by rolling and setting fresh spaghetti around thin rods to dry. This shape is traditionally formed by rolling strips of pasta over a rod to create the twisted shape. Fusilli works well with any sauce, added to soups, or turned into a salad. This shape also bakes well in a casserole. Source: Share the sauce
