Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.99 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 185grams can, tuna in oil, drained, flaked
- 1 cup peas
- 1/4 cup flat-leaf parsley, chopped
- 4 small zucchini
- 1/3 cup capers in vinegar, drained
- 1/2 cup extra virgin olive oil
- 1 lemon, rind grated and juiced
- 1/3 cup parmesan, finely grated
- 250grams spaghetti
- 1 1/2 cup full-fat ricotta
- 1/4 cup dill, roughly chopped
- 1 garlic clove, crushed
Nutrition per serving
3300kJ / 785Cal
3300 Kilojoules or 785 Calories
38% of daily energy intake*
Protein
37.0grams
Fat
46.5grams
Carbs
54.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Bring a large pan of salted water to the boil. Add pasta and cook following packet directions. Drain, reserving 2 tbs cooking liquid.
Step 2 of 6
Using a vegetable peeler, cut zucchini into long thin ribbons until you reach the seeds.
Step 3 of 6
Cook peas in a medium saucepan of simmering water for 6 minutes. Add zucchini and cook for 30 seconds. Drain. Transfer to a large bowl.
Step 4 of 6
Heat oil in a small saucepan over medium heat. Add 2 tbs of the capers and cook 1 minute or until capers open. Using a slotted spoon, transfer capers to a paper towel to drain excess oil.
Step 5 of 6
Add garlic to oil and cook gently for 1 minute. Add the dill, parsley, lemon rind and juice, remaining capers and tuna. Cook for 2-3 minutes or until warmed through.
Step 6 of 6
Combine zucchini, peas, hot pasta, tuna mixture and ricotta and toss gently. Add enough of the reserved cooking liquid to moisten. Season. Serve pasta scattered with fried capers, parmesan and parsley leaves
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