Past with Tuna and Sun-Dried Tomatoes

Sorry to put up two pasta dishes in a row, but I really felt the need to share this recipe. As I mentioned before Eric is trying to watch his weight, so I thought this would be a good recipe to try. It's super simple and light, but amazingly flavorful! 

Rigatoni with Tuna and Sun-Dried Tomatoes:

Recipe from "29 Minutes to Dinner" from Pampered Chief

• 8-oz uncooked rigatoni pasta
• 2-oz parmesan cheese, divided
• 1/2 cup sun-dried tomatoes packed in oil, drained
• 1/2 cup chopped fresh parsley, divided
• 1 lemon
• 3 tbsp olive oil
• 2 garlic cloves, pressed
• 1/2 tsp crushed red pepper flakes
• 1 pouch (7.06oz) chunk light tuna

1). Bring salted water to a boil. Cook pasta according to package directions; drain.

2). Meanwhile, grate cheese. Pat tomatoes dry using paper towels. Slice tomatoes and chop parsley. Cut lemon into wedges; set aside.

3). Heat oil, pressed garlic and pepper flakes in skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to skillet; toss gently.

4).  To serve, divide pasta among serving plates. Sprinkle with remaining parsley and cheese. Serve with lemon wedges.

And that's it! You will be blown away by how flavorful it is! When I made it for Eric he couldn't stop raving about how good it was. I really didn't change much of anything on this recipe. I used a different pasta because it's what I had at home, and I added lemon juice to the skillet with all the other ingredients. Strangely, I even felt really confident making this recipe. I really didn't measure anything, just through it all in the skillet, and wasn't constantly second guessing myself. It took no time at all to make (even for me!), and was really a great weeknight dinner. Plus, it's also very inexpensive to make. So I have a feeling this is going to become a regular dish at our house.  :)