Tuna Rigatoni with Sun-Dried Tomatoes


  • eight ounces. Complete wheat rigatoni
  • ½ cup shredded Parmesan cheese, divided
  • ½ cup sun-dried tomatoes, packed in oil, drained and chopped
  • ½ cup chopped clean parsley, divided
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 garlic cloves, minced
  • ½ tsp. Overwhelmed red pepper flakes
  • 1 pouch bite mild tuna


  1. Boil pasta and cook dinner in line with package deal directions. Drain and set apart.
  2. Meanwhile, heat oil over medium-excessive heat; add garlic and pink pepper flakes, simmering approximately 1 to 2 mins. Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are smooth. Add pasta, 1/2 of the parsley and half of the cheese to the skillet, tossing lightly.
  3. To serve, divide pasta among plates and sprinkle every with last parsley and cheese, revel in!

Serving Size: 1 cup • Calories: 330 • Fat: 6 g • Carbs: 46.3 g • Fiber: 6.Eight g • Protein: sixteen.Five g • WW Points+: eight pts
Source : http://www.eatyourselfskinny.com/tuna-rigatoni-with-sun-dried-tomatoes/