|8||oz (250 g) uncooked rigatoni pasta|
|2||oz (60 g) Parmesan cheese, divided|
|1/2||cup (125 mL) sun-dried tomatoes packed in oil, drained|
|1/2||cup (125 mL) chopped fresh parsley, divided|
|3||tbsp (45 mL) olive oil|
|2||garlic cloves, pressed|
|1/2||tsp (2 mL) crushed red pepper flakes|
|1||pouch (7.06 oz/200 g) chunk light tuna|
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 450, Total Fat 16 g Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 48 g, Protein 27 g, Sodium 370 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat (3 carb)
Cook's Tips: Sun-dried tomatoes are vine-ripened tomatoes that have been picked and dried. These tomatoes deliver an intense flavor year round. Sun-dried tomatoes can be purchased dried or oil-packed.
This recipe is great with traditional Italian tuna, or tonno, which has a rich, mellow flavor. Look for olive oil-packed tuna in the gourmet or Italian section of larger supermarkets. Canned tuna can be substituted for the vacuum-packed tuna.
To round out the meal, serve with a fresh arugula salad tossed with red wine vinaigrette.