Tuna Rigatoni with Sun-Dried Tomatoes
Easy and delicious Tuna Rigatoni with Sun-Dried Tomatoes with fresh flavors that comes together in under 20 minutes!
Servings: 4
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1cup | Calories: 330kcal | Carbohydrates: 46.3g | Protein: 16.5g | Fat: 6g | Fiber: 6.8g