TUNA LEMON AND GARLIC PASTA

(RECIPE POSTED BY MELISSA MOASE)

Ingredients
olive oil flavored cooking spray
10 5/8 ounces fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (6 5/8 ounce) can evaporated milk (I use Light n Creamy)
1 (15 ounce) can tuna in water, drained, flaked
salt and pepper
1 tsp parsley
1 tablespoons Parmesan cheese (to serve)
1 tablespoons capers (optional)

Directions
Cook pasta as packet directs then drain and set aside.
Heat pan over medium heat and spray with olive oil.
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until
just starting to color.
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in
the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt
and pepper as desired.
Add pasta and parsley to the pan and fold pasta and sauce together gently to combine.
Heat just a couple of minutes until heated through.
Sprinkle with Parm cheese and Capers (optional)