Broccoli and Tuna Pasta
Simple and healthy
By Stuart Radforth | Prep: 10 min | Cook: 30 min | Serves: 4
Tags: Dinner, Lunch, Healthy, Quick, Italian, Nut-Free, Egg-Free
Ingredients
- 300 g fusilli pasta
- 400 g broccoli
- 1 tbsp olive oil
- 4 pcs garlic cloves
- 1 tsp chilli flakes
- 20 pcs black olives
- 2 pcs red peppers
- 150 g tuna
- 50 g parmesan cheese
- 4 tsp crème fraîche
- 0.5 tsp salt
Instructions
- Boil 300g of fusilli pasta until aldente (typically 20 minutes but follow the packet instructions). Once cooked, drain the water.
- Take 400g of broccoli and trim dry part of the stem off
- Cut the broccoli into mouthsized portions and add to a large pan with a drizzle of olive oil
- Peel and Chop 4 cloves of garlic. Add 1 teaspoon of chilli flakes Add 20 black olives
- Chop 2 fresh red peppers and add to dish and cook for 10 Minutes.
- Add the cooked pasta to the main pan.
- Open and drain 150g of tinned tuna. Mix into the pan.
- Serve on plates and grate 50g of parmesan cheese on top. Add a teaspoon of creme fresh on top to each plate. Add salt and pepper to taste and serve.