Looking for a hearty but easy-cook recipe packed with lean protein, wholesome carbohydrates and plenty of flavour? Try NutritionPD founder Richelle Flanagan’s tasty tuna and red pesto spaghetti recipe.
Combine your store cupboard staples to produce a delicious meal in just half an hour.
Servings: 2
Time: 30 minutes
Tuna and Red Pesto Spaghetti recipe ingredients:
- 130g wholewheat spaghetti
- 80ml water (reserved from cooking pasta)
- 65g sun dried tomato pesto
- 1 can tuna (drained)
- Sea salt & black pepper (to taste)
- ¼ lemon (medium, juiced)
- 2 tablespoons parsley
Method
- Cook the pasta according to the package directions. Reserve some of the water, drain, and set aside.
- In the same pot, add the reserved pasta water and pesto. Whisk and place over medium heat.
- Add the tuna, spaghetti, and season with salt and pepper. Stir for one to two minutes until well combined and warmed through.
- Remove from the heat and add the lemon juice and parsley. Toss to combine. Divide evenly into bowls or plates and enjoy!
CULINARY TIP
- Any leftovers? Refrigerate in an airtight container for up to three days.
- One serving is approximately one heaping cup.
- For more flavour, add spinach, parmesan cheese or feta.
- One can of tuna is equal to 165g or 5.8 ounces, drained.
- Make this recipe gluten-free by using gluten-free pasta instead.
This recipe was shared with Parkinson’s Life by NutritionPD founder Richelle Flanagan, a registered dietitian with young-onset Parkinson’s.
Read our full interview with NutritionPD Founder Richelle Flanagan to find out more about the Mediterranean Parkinson’s Programme.
