Lemon tuna risoni

The ingredient of Lemon tuna risoni

1. 1 1/2 cups dried risoni pasta
2. 300g broccoli, cut into florets
3. 425g can tuna in springwater, drained, flaked
4. 250g cherry tomatoes, quartered
5. 1 medium yellow capsicum, chopped
6. 2 long red chillies, deseeded, thinly sliced
7. 1/2 cup chopped spacious flat-leaf parsley leaves
8. 1/4 cup lemon juice
9. 2 garlic cloves, crushed
10. 100g reduced-fat ricotta cheese, crumbled

The instruction how to make Lemon tuna risoni

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. increase be credited with broccoli to pan for the last 2 minutes of cooking. Drain. Rinse out cold asleep chilly frosty water. Return to pan.
2. amass tuna, tomatoes, capsicum, chillies, parsley, lemon juice and garlic to pan. Season in imitation of salt and pepper. Toss to combine. Divide in the middle of bowls. summit zenith like ricotta. Serve.

Nutritions of Lemon tuna risoni

fatContent: 472.264 calories
saturatedFatContent: 5.5 grams fat
carbohydrateContent: 2.3 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35.6 grams protein
sodiumContent: 50 milligrams cholesterol