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SUN-DRIED TOMATO,
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PREP 10 MINS
COOK 15 MINS
SERVES 4
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INGREDIENTS
- 250g Perfect Italiano Ricotta Pasta Stir through, Sundried Tomato
- 2 spring (green) onions, trimmed and thinly sliced
- 1/3 cup pitted Kalamata olives
- 500g fresh spiralised zucchini noodles (see note)
- 185g can tuna in olive oil, drained and roughly flaked
- Salt and pepper, to taste
- 1/3 cup small basil leaves
- Perfect Italiano parmesan, finely grated, to serve
METHOD
- Heat a large non-stick frying pan over medium to low heat. Add Perfect Italiano Ricotta Pasta Stir-through, Sundried Tomato, spring onions and olives. Gently stir to combine and heat until hot
- Gently toss through zucchini noodles. Add tuna, season to taste. Sprinkle with basil and parmesan. Serve with a leafy salad if desired