Tuna Rigatoni with Sun-Dried Tomatoes

Tuna Rigatoni with Sun-Dried Tomatoes
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
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 1 pouch chunk light tuna
INSTRUCTIONS
- 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, enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 cup • Calories: 330 • Fat: 6 g • Carbs: 46.3 g • Fiber: 6.8 g • Protein: 16.5 g • WW Points+: 8 pts
