Hazelnut gelato with rich chocolate sauce
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream
Lemon spaghetti with tuna & broccoli
Serves 4
Easy
Prep:
Cook:
15 minutes is all you need to whip up this fresh, light and healthy fish pasta with olives, capers and greens
Skip to ingredients
- 350g spaghetti
- 250g broccolicut into small florets
- 2 shallotsfinely chopped
- 85g pitted green olivehalved
- 2 tbsp caperdrained
- 198g can tunain oil
- zest and juice 1 lemon
- 1 tbsp olive oilplus extra for drizzling
Nutrition: per serving
- kcal456low
- fat9glow
- saturates1g
- carbs68g
- sugars4g
- fibre7g
- protein22g
- salt1.3g
Method
step 1
Boil the spaghetti in salted water for 6 mins. Add the broccoli and boil for 4 mins more or until both are just tender.
step 2
Meanwhile, mix the shallots, olives, capers, tuna and lemon zest and juice in a roomy serving bowl. Drain the pasta and broccoli, add to the bowl and toss really well with the olive oil and lots of black pepper. Serve with a little extra olive oil drizzled over.
