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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Meal IdeasPASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series
Serves: 4 INGREDIENTS: 12 ounces Whole-wheat rigatoni or penne 1/2 cup Extra-virgin olive oil 2 cloves Garlic, finely chopped 1 tbsp Capers, rinsed, drained, and chopped 1/2 cup Kalamata olives, pitted and roughly chopped 1/2 cup Chopped fresh flat-leaf parsley 2 tbsp Fresh lemon juice 1/4 tsp Black pepper 2 6-ounce cans Tuna, drained DIRECTIONS: 1. Cook the pasta according to the package directions. 2. Meanwhile, heat 3 tablespoons of the oil in large skillet over medium-low heat. Add garlic and cook until softened, about 2 minutes. Add capers and olives and cook for 3 minutes. 3. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add lemon juice, pepper, and the remaining oil. 4. Drain pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette. Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary. « Back to Recipes & Headlines |