INGREDIENTS
- 8 oz. whole grain rigatoni
- 1/2 cup shredded Parmesan cheese, divided
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chopped fresh parsley, divided
- One Tbsp olive oil
- two Tbsp lemon juice
- Two garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- One pouch chunk light tuna
Directions
- Boil pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat oil over medium-high heat; add garlic and red pepper flakes, simmering about 1 to 2 minutes. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.
- To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese,
