Speedy tuna, lemon and bean pasta

Using lemon zest adds a fragrant aroma as well as a zingy taste to this speedy tuna pasta.

• 375g dried spaghetti
• 250g green beans, trimmed, cut into 3cm pieces
• 2 tablespoons Australian extra virgin olive oil (see note)
• 3 garlic cloves, crushed
• 2 green onions, thinly sliced
• 2 teaspoons finely grated lemon rind
• 425g can tuna in oil, drained, flaked
• 1 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup lemon juice
• Grated parmesan, to serve

Energy 2599kJ	Fat saturated 4.60g
Fat Total 22.80g	Carbohydrate sugars g
Carbohydrate Total 66.50g	Dietary Fibre 6.10g
Protein 33.20g	Cholesterol 36.00mg
Sodium 518.00mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a saucepan of boiling, salted water following packet directions until tender, adding beans for the last 3 minutes. Drain, reserving 1/4 cup cooking liquid.

2. Step 2

   Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, onion and lemon rind. Cook for 1 minute or until fragrant. Add tuna. Cook for 1 minute or until heated through. Add pasta, beans, parsley, lemon juice and reserved cooking liquid. Cook, tossing for 2 to 3 minutes or until heated through. Season with salt and pepper. Serve topped with parmesan.

Australian extra virgin olive oil is cold pressed so it retains all its nutrients and antioxidants. It’s also fresh and incredibly versatile.