15-minute Tuna, Pumpkin & Broccoli Pasta

Instead of reaching for that classic ham sandwich for lunch, try this quick and easy tuna pasta recipe. I used San Remo Red Lentil Pasta, for a high fibre and protein, GF pasta option, but any old pasta would work! Keeping pantry staples like tinned tuna and pasta handy will mean you always have an option for a healthy, filling meal.

Ingredients:  

1 packet San Remo Red Lentil Pasta

1 large tin of Tuna in Olive Oil

Pumpkin, chopped into 1-2cm chunks

Broccoli cut into small florets

Zucchini, chopped into 1-2cm chunks

Olive oil for sautéing

Rocket and feta to serve

Method:  

1. Prepare pumpkin and sauté in a frying pan on medium heat with olive oil. Add a lid to speed up the cooking. (If you have more time, roasting the pumpkin would be delicious!)

2. Bring water to boil in a large pot and add the whole packet of Pasta. Boil for 6 minutes stirring to ensure pasta doesn’t stick.

3. Add broccoli florets to the pasta water (with the pasta) and cook for another 2 minutes, or until pasta is al dente. Drain the water, leaving a small amount in the pot. Return to a low heat on the stove.

4. Add zucchini to the frying pan with the pumpkin and cook until soft. Add to the pasta pot along with the tuna (olive oil drained).

5. Serve on a bed of rocket or spinach leaves and top with crumbly feta, salt and pepper.