Directions:
- Cook rigatoni according to package directions; drain.
- Pat tomatoes dry with paper towels. Slice tomatoes and chop parsley. Cut lemon into wedges.
- Heat oil, pressed garlic and pepper flakes in a large skillet over medium high heat until garlic is golden brown (do not burn).
- Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta and half of the parsley and half of the cheese to the skillet; toss.
- When serving, sprinkle with remaining parsley and cheese. Serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.45 Kcal (1040 kJ) | ||
| Calories from fat | 159.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.76g | 27% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 5% | |
| Sodium | 283.16mg | 12% | |
| Potassium | 315.97mg | 7% | |
| Total Carbs | 24.15g | 8% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 15.4mg | 86% | |
| Calcium | 181.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 197.03 Kcal (825 kJ) | ||
| Calories from fat | 126.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 27% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 5% | |
| Sodium | 224.55mg | 12% | |
| Potassium | 250.57mg | 7% | |
| Total Carbs | 19.15g | 8% | |
| Sugars | 0.99g | 5% | |
| Dietary Fiber | 2.11g | 11% | |
| Protein | 9.06g | 23% | |
| Vitamin C | 25.9mg | 54% | |
| Iron | 12.2mg | 86% | |
| Calcium | 143.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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