Healthy Tuna Pasta with Sweetcorn, Tomato and Basil
This healthy tuna pasta is a quick, satisfying dinner made with wholemeal penne, flaky tuna, sweetcorn, burst cherry tomatoes, and creamy ricotta. Fresh basil and black pepper keep the flavors bright, while the whole dish comes together in well under 30 minutes.
Servings2 Portions
Prep Time10 Mins
Cook Time14 Mins
Difficulty
Easy
Ingredients
2
- tuna in spring water, drained160 g
- wholemeal penne150 g
- leek, halved and thinly sliced1
- cherry tomatoes160 g
- sweetcorn, drained198 g
- ricotta75 g
- olive oil1 tsp
- basil, chopped, plus extra leaves for serving1 handful
Step-by-Step Instructions
01
Bring a large pan of salted water to the boil. Add the wholemeal penne and sliced leek, then cook according to the package directions until the pasta is al dente. Before draining, reserve a small cup of the pasta cooking water.
02
While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and burst. Stir in the drained sweetcorn and cook for 2 minutes until heated through.
03
Add the drained pasta and leek to the pan, then gently fold in the ricotta, drained tuna, and chopped basil. Toss until everything is evenly coated, adding a splash of the reserved pasta water if needed to loosen the sauce. Season generously with black pepper and serve topped with extra basil leaves.
Chef's Tips
Swap ricotta for low-fat creme fraiche or cottage cheese if needed. Do not over-stir once the tuna is added or it can break up too much. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
