INGREDIENTS
- 2 L of water
- A pinch of salt
- 200 g of La Moderna® Fusilli Pasta
- 1 tablespoon of olive oil
- 1 garlic clove, chopped
- 1/2 red onion, chopped
- 2 small red bell peppers, diced
- 1/2 cup of parsley leaves, washed and disinfected
- 2 yellow lemons (juice and zest) *you can substitute with lime if desired
- 1/2 cup of low-fat cream
- A pinch of ground black pepper
- 1 can of water-packed tuna, drained and flaked
PREPARATION
- Heat the water with salt in a tall pot until it boils.
- Immediately add the La Moderna® Fusilli Pasta and cook it until al dente (soft on the outside and firm on the inside); check the cooking times indicated on the package.
- Drain and reserve.
- Heat the oil in a pan and sauté garlic, onion, and bell pepper for 2 minutes, or until slightly softened.
- Add the cooked pasta, mix with the ingredients, and continue cooking for another 2 minutes.
- Add the parsley leaves, turn off the heat, and mix to allow the leaves to soften with the remaining heat in the pan.
- Combine the lemon juice and zest, cream, salt, and black pepper in a bowl.
- Add the pasta from the pan and the previously flaked tuna.
- Stir to integrate the flavors and enjoy immediately.
