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Add a photoThis recipe didn't sound so good to me but it turned out to be quite tasty. I make a batch and take it to work for lunch. Yummy.
Ingredientes
- 12 oz whole wheat rigatoni or penne
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon capers - rinsed, drained, and chopped
- 1/2 cup kalamata olives, pitted and roughly chopped
- 1/2 cup chopped fresh flat leaf parsley
- 2 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 2 6-ounce cans tuna, drained.
Direcciones
- Cook the pasta according to package directions.
- Meanwhile, heat three tablespoons of the oil in a large skillet over medium-low heat.
- Add the garlic and cook until softened, about two minutes.
- Add the capers and olives and cook for three minutes.
- Stir in the parsley and cook until wilted, about one minute.
- Remove from heat.
- Add the lemon juice, pepper and the remaining oil.
- Drain the pasta, rinse under cold water and divide among four individual bowls.
- Top with the tuna and olive vinaigrette
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 671 | |
| Calories from Fat 270 | 40% |
| Total Fat 30.63g | 38% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 488mg | 20% |
| Potassium 435mg | 12% |
| Total Carbs 66.26g | 18% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.54g | 2% |
| Protein 31.72g | 51% |
