• 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


  1. Heat the water with salt in a tall pot until it boils.
  2. 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.
  3. Drain and reserve.
  4. Heat the oil in a pan and sauté garlic, onion, and bell pepper for 2 minutes, or until slightly softened.
  5. Add the cooked pasta, mix with the ingredients, and continue cooking for another 2 minutes.
  6. Add the parsley leaves, turn off the heat, and mix to allow the leaves to soften with the remaining heat in the pan.
  7. Combine the lemon juice and zest, cream, salt, and black pepper in a bowl.
  8. Add the pasta from the pan and the previously flaked tuna.
  9. Stir to integrate the flavors and enjoy immediately.

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