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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 18 oz spaghetti
- 1 (15 oz) can tuna in oil, undrained
- 3.5 oz semi-dried tomatoes in oil, drained
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 2 oz baby arugula
- 1.5 oz Parmesan cheese, shaved
Method
- Cook pasta in boiling salted water until al dente then drain.
- Meanwhile, in a medium saucepan, warm tuna and tomatoes. Add pasta, lemon zest, lemon juice and arugula and toss to combine. Season to taste and sprinkle with Parmesan.