Cottage Cheese & Tuna Chickpea Fusilli

Name: Cottage Cheese & Tuna Chickpea Fusilli
Ingredients: 100g dry Chickpea fusilli; 150g Canned tuna in water (drained); 1 cup Low-fat cottage cheese; 1 cup halved Cherry tomatoes; 1/2 diced Cucumber; 1 tbsp Lemon juice; 2 tbsp chopped Dill or parsley; to taste Salt + pepper

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

490Calories

60 gProtein

50 gCarbs

10 gFat

5 gSugar

720 mgSalt

Ingredients

100g dry Chickpea fusilli
150g Canned tuna in water (drained)
1 cup Low-fat cottage cheese
1 cup halved Cherry tomatoes
1/2 diced Cucumber
1 tbsp Lemon juice
2 tbsp chopped Dill or parsley
to taste Salt + pepper

Method

Cook chickpea fusilli in boiling salted water for 7–9 minutes until al dente. Drain and rinse under cold water if serving cold, or keep warm if serving hot.
In a large bowl, mix cottage cheese, lemon juice, salt, pepper, and chopped dill/parsley until creamy.
Flake drained tuna and add to the bowl along with halved cherry tomatoes and diced cucumber.
Add cooked pasta (warm or cooled). Toss gently to combine everything in the creamy cottage cheese dressing.
Serve immediately (warm) or chill 15–20 minutes for a cold pasta salad.