300g large pasta shells 425g can tuna in spring water, drained and flaked 200g marinated capsicum, drained and thinly sliced 1/2 cup roughly chopped flat-leaf parsley 2 long fresh red chillies, chopped and seeds removed 2 lemons, juiced 2 cloves garlic, crushed freshly ground black pepper 160g low-fat fresh ricotta cheese Instructions Step 1 Cook pasta according to instructions on packet until al dente. Drain and toss with tuna, capsicum, parsley, chillies, lemon juice and garlic. Step 2 Season pasta with freshly ground black pepper and spoon into serving bowls. Stir through ricotta and serve immediately.