Monday, March 28, 2011

Linguini with Tuna, Olives, and Bell Peppers

I cut a recipe from the newspaper a couple of years ago, and a similar one from a magazine... when I wanted to use tuna and olives in a topping for the Noodle Expert's home made linguini, I took some inspiration from both of these recipes and came up with this dish.  It was fabulous!

Of course you can use any pasta you like - rotini or penne would be nice, too.

Linguini with Tuna, Olives, and Bell Peppers
2 servings

  • 1 tsp canola/olive oil blend
  • 1 medium red bell pepper, halved and thinly sliced
  • 1 large yellow bell pepper, halved and thinly sliced
  • 2 cloves garlic, crushed
  • 1 can 180g chunk tuna packed in water, drained and flaked
  • 10 pitted black olives, coarsely chopped
  • 2 green onions, finely chopped
  • juice and grated zest of 1 lemon
  • salt and freshly cracked pepper to taste
  • 2 Tbs light parmesan cheese, shredded

  1. Bring a large pot of  water to boil.  Add fresh linguini and cook until just tender, about 10 minutes, or cook your pasta of choice as directed on the package. 
  2. While this occurs, heat the oil in a large skillet over medium heat.  Add the bell peppers and garlic and cook until just tender, about 3 to 4 minutes. 
  3. Add the tuna, olives, green onions, and lemon juice and zest and cook 1 minute more.  When the pasta is cooked, save 1/4 cup of its cooking liquid. 
  4. Drain the pasta well, and then add it and the 1/4 cup of cooking liquid to the tuna mixture, gently tossing. 
  5. Season with salt and pepper.
  6. Top with shredded parmesan and serve.
Weight Watchers P+ = 5.  This doesn't include the linguini.
Calories 173; Protein 23g; Carbohydrate 8g; Fat 7g; Fibre 2g

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