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Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 1/2 small red capsicum, seeded, diced
- 1/4 Lebanese cucumber, cut into 4 rounds (for snack)
- 4-5 strawberries
- 2teaspoons olive oil
- 2teaspoons fresh lemons juice
- 75grams wholemeal penne
- 125grams Greek style yoghurt (for snack)
- 4 wholegrain rice crackers (for snack)
- 1tablespoons ricotta cheese (to dip)
- 95grams tuna in oil
- 20grams cheese block, sliced, cut into 4 small stars (for snack)
- 1/2 cup baby peas
- 1/3 cup frozen mango, thawed and crushed (for snack)
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
29.7grams
Fat
19.8grams
Carbs
52.0grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Cook pasta according to packet instructions or until al dente. Add peas during last minutes of cooking time. Drain. Refresh under cold running water. Drain.
Step 2 of 2
Transfer pasta and peas to a large bowl. Add tuna, capsicum, lemon juice and olive oil. Toss to combine. Cover and refrigerate remaining serve until required. Serve with strawberries and ricotta. Snack 1: Top cucumber with cheese. Serve on rice crackers. Snack 2: Swirl frozen mango through yoghurt.
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