|1 lb (454 g)||Italpasta Penne Rigate|
|½ lb (225 g)||baby new red potatoes (1-inch/2.5 cm), halved|
|½ lb (225 g)||green beans, trimmed and halved|
|3 cans (80 g)||Italpasta Tuna in Olive Oil|
|½ cup (125 mL)||prepared black olive tapenade|
|½ cup (125 mL)||chopped red onion|
|¼ cup (60 mL)||red wine vinegar|
|½ cup (125 mL)||shredded Parmesan cheese|
|¼ cup (60 mL)||finely chopped fresh parsley|
|¼ cup (60 mL)||finely chopped fresh basil|
- Prepare penne according to package directions; drain well. Meanwhile, cook potatoes in a large pot of boiling, salted water for 10 minutes or until fork tender. Add the green beans to the potatoes during the last 3 minutes of cooking; drain well.
- Toss penne with potatoes, green beans, tuna with the oil, tapenade, red onion and vinegar until well combined. Stir in Parmesan, parsley and basil. Finish with squeeze of lemon. Serve warm or chilled.
Tip: Add chopped, cooked egg with the tuna for extra protein.
Calories per serving 602, Fat 10 g, Cholesterol 26 mg, Sodium 604 mg, Carbohydrates 72 g, Fibre 5 g, Sugar 6 g, Protein 27 g