Spring Farfalle Niçoise Pasta

Recipe details

Servings: 4
Time: Under 30 minutes

This easy-to-put-together, fresh-tasting meal might just become your go-to pasta.

Ingredients

  • 1/2 (450g) pkg farfalle pasta, about 3 1/2 cups (875 mL)
  • 2 cups (500 mL) 2-inch (5 cm) pieces aspargus
  • 1 lemon
  • 1 cup (250 mL) plain Greek-style or Balkan-style yogurt
  • 2 cloves garlic, minced
  • 1 cup (250 mL) multicoloured cherry tomatoes, cut in half
  • 1/3 cup (75 mL) snipped fresh chives
  • 1/4 cup (60 mL) pitted and finely chopped Kalamata olives
  • 2 cans (170 g) cans of chunk tuna, preferably low-sodium, well drained

Directions

  1. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions or until al dente, 9 to 11 min. Add asparagus during the last 2 min of cooking. Drain well.
  2. Finely grate zest from lemon and squeeze out 3 tbsp (45 mL) juice into a large bowl. Add yogurt and garlic; stir. Add tomatoes, chives and olives.
  3. Turn pasta and asparagus into the bowl. Stir in tuna, trying your best to leave tuna in chunks.



Comments

comments powered by Disqus
Spring Farfalle Niçoise Pasta

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 363
Protein 32 g
Carbohydrate 51 g
Fat 4 g
Fibre 4.1 g
Sodium 300 mg
Calcium 133 mg