I found this recipe in the Albert Heijn Allerhande magazine a couple of months ago. Although it is essentially marketing the supermarket, they have quite a few good recipes in there which I think are well worth trying.
This recipe for a pasta with tuna, lemon and ricotta cheese was very easy and quite tasty.
But.
Don't you just hate it when there is a but?
Well, for me there was definitely a 'but'.
My finished dish did not quite look like their photo of the finished dish.
I don't know... might be that I am not a food stylist and probably did not try very hard to make it look pretty. Might be that they tried too hard to make it look pretty.
Either way, I liked it and will most definitely make it again.
Here is a link to the original recipe.
Here is a copy, translated into English:
Ingredients
300 g farfalle (pasta)
1 lemon, wiped clean
2 cans tuna pieces in sunflower oil (a 185 g)
2 courgettes, peeled into thin ribbons
2 cloves garlic, crushed
1 tub ricotta (250 g)
some flat leaf parsley, finely chopped
Method:
1. Cook the pasta according to the package directions until al dente. Grate the lemon peel and squeeze out the juice. Drain the tuna into a bowl and save about 3 tablespoons of the oil.
2. Heat the tuna oil in a pan and add the garlic. Cook for about 1 minute. Now add the courgette and cook for 3 minutes more. Add the lemon rind, juice, tuna, ricotta and season with salt and pepper. Turn down the heat. Let it simmer away for about 5 minutes.
3. Add the pasta to the sauce, add the parsley and serve immediately.
Credit and thanks to Maybemej Photography for the frame template and all the other cool freebies she makes.
This recipe for a pasta with tuna, lemon and ricotta cheese was very easy and quite tasty.
But.
Don't you just hate it when there is a but?
Well, for me there was definitely a 'but'.
My finished dish did not quite look like their photo of the finished dish.
I don't know... might be that I am not a food stylist and probably did not try very hard to make it look pretty. Might be that they tried too hard to make it look pretty.
Either way, I liked it and will most definitely make it again.
Here is a link to the original recipe.
Here is a copy, translated into English:
Ingredients
300 g farfalle (pasta)
1 lemon, wiped clean
2 cans tuna pieces in sunflower oil (a 185 g)
2 courgettes, peeled into thin ribbons
2 cloves garlic, crushed
1 tub ricotta (250 g)
some flat leaf parsley, finely chopped
Method:
1. Cook the pasta according to the package directions until al dente. Grate the lemon peel and squeeze out the juice. Drain the tuna into a bowl and save about 3 tablespoons of the oil.
2. Heat the tuna oil in a pan and add the garlic. Cook for about 1 minute. Now add the courgette and cook for 3 minutes more. Add the lemon rind, juice, tuna, ricotta and season with salt and pepper. Turn down the heat. Let it simmer away for about 5 minutes.
3. Add the pasta to the sauce, add the parsley and serve immediately.
Credit and thanks to Maybemej Photography for the frame template and all the other cool freebies she makes.
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