Tuna pasta with lemon cream sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A nice quick meal I found in a magazine. Ingredients:
1 (300 g) packet pasta, shape is your choice |
1 tablespoon olive oil |
1 tablespoon all-purpose flour |
1 lemon, juice and rind of |
1/2 cup cream (i used reduced fat) |
1 (425 g) can tuna, drained and flaked |
1/2 cup kalamata olive, pitted and roughly chopped |
1 tablespoon capers |
1/4 cup fresh flat-leaf parsley, roughly chopped |
Directions:
1. Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
2. Return the pasta and cooking water to the saucepan and set aside.
3. Heat the oil in a small saucepan over medium-high heat.
4. Add the flour.
5. Cook, stirring for 30 seconds, then remmove from the heat.
6. Slowly add the lemon juice, stirring and bring to the boil over medium heat.
7. Allow to cool a little, then add the cream.
8. Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
9. Toss over a low heat until well combined.
10. Spoon into serving bowls and sprinkle with the remaining lemon rind.
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