Biggest Loser Creamy Tuna Lemon And Garlic Pasta Recipes

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BIGGEST LOSER CREAMY TUNA LEMON AND GARLIC PASTA

Adapted from the Australian Biggest Loser cookbook. Will be posting other recipes using evaporated milk as it's such a wonderful ingredient... the feel of a rich, creamy sauce but a lot lower in fat. Hope you enjoy this! I think you could use other pasta shapes too.

Provided by MrsSPheonix

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Biggest Loser Creamy Tuna Lemon and Garlic Pasta image

Steps:

  • Cook pasta as packet directs then drain and set aside.
  • Heat pan over medium heat and spray with olive oil.
  • Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
  • Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
  • Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
  • Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.

Nutrition Facts : Calories 503.2, Fat 8.5, SaturatedFat 3.5, Cholesterol 59.1, Sodium 490, Carbohydrate 64.7, Fiber 2.9, Sugar 3.2, Protein 39.9

olive oil flavored cooking spray
300 g fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (185 g) can evaporated milk (I use Light n Creamy)
1 (425 g) can tuna in water, drained, flaked
salt and pepper (we skipped the salt)
1/4 cup fresh parsley, chopped
1 tablespoon parmesan cheese (to serve)
1 tablespoon capers (optional)

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