Ok so I’m just gonna go ahead and skip all the apologies I had on how I haven’t shared a recipe in, oh two weeks or so, and simply just let you salivate over this dish and, um, yeah we’ll go from there.
Tuna is something I love to incorporate in my dishes, especially since it’s the only “seafood” I would actually eat up until 5 years ago. I’ve said this before, but I’m not sure it’s even morally right for someone as picky as me to be a food blogger. I suppose it has helped broaden my palette and I definitely enjoy a lot more foods since I’ve started cooking regularly, but there are still some things I just simply refuse to eat.
Take anchovies for instance. Never plan on trying them, so get over it. Nor will I ever eat beets. They look gross, smell gross and one can just assume they probably taste gross too. Yes I do agree you should always try something once…but I guess those are my exceptions.
To lighten up this dish, I cut out over half the oil asked for and substituted it with some lemon juice for additional flavor. I also used whole grain rigatoni to add extra fiber to the overall recipe. This isn’t really a big sauce-based dish, but cooking everything in one skillet really bumps up the flavor of the pasta and coats everything really well. I also love the chunks of tuna and sun-dried tomato you get with every bite, it was a great marriage of ingredients!
Here, see for yourself!
Tuna Rigatoni with Sun-Dried Tomatoes
- 8 oz. whole wheat rigatoni
- 1/2 cup shredded Parmesan cheese, divided
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chopped fresh parsley, divided
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 1 pouch chunk light tuna
- Boil pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat oil over medium-high heat; add garlic and red pepper flakes, simmering about 1 to 2 minutes. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.
- To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese, enjoy!
Serving Size: 1 cup • Calories: 330 • Fat: 6 g • Carbs: 46.3 g • Fiber: 6.8 g • Protein: 16.5 g • WW Points+: 8 pts