Rigatoni with Sping Herbs and Tuna

 

Let me just say....THIS DISH WAS FANTASTIC!  It was simple and light and fresh.  Everything I love in a springtime pasta dish!  Spring has definitely sprung in this part of the country (ok.. summer has about sprung here, but still)!  When spring hits, my craving for heavy, comforting foods sort of subsides. But never fear, I never loose the craving for pasta, so I try to find nice light healthy dishes to make.  This was exactly one of those meals.  It had a wonderful fresh taste to it.  I used parsley, dill, and basil, but you could use any combination of herbs if you'd like.  If you are blessed to have an herb garden, use what you have on hand.  Again, if you weren't a tuna fan you could easily leave it out, or substitute cut up chicken breasts.  Whatever you do, just try it, I promise you will love it!

MMMMMMMMMMMMMMM....all gone!!!

Rigatoni with Spring Herbs & Tuna
Adapted from Martha Stewart
Ingredients:
1/2 pound dried rigatoni
1/2 cup roughly chopped mixed herbs  (I used parsley, dill, and basil)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt
1/8 teaspoon freshly ground pepper
1 can tuna fish in oil, do not drain (I used solid light tuna in olive oil)
1/2 cup (1 ounce) grated Parmesan cheese

Directions:

Cook pasta in a large pot of salted water according to package directions. Drain pasta, then toss with oil, lemon juice, 1/4 teaspoon salt, the pepper.  Add the mixed herbs, tuna, and 1/4 cup Parmesan in a large serving bowl. Serve with remaining 1/4 cup cheese on the side.  Enjoy!