Creamy Lemon Herb Tuna Pasta with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Tuna Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Tuna Pasta with Spinach

A light yet satisfying dish featuring tender whole wheat pasta tossed with flaky tuna, vibrant spinach, and a luscious lemon herb sauce enriched with a touch of creamy Greek yogurt, all brought together with zesty lemon and aromatic herbs.

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NUTRITION

413kcal
Protein
42.3g
Fat
6.5g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Light Tuna in Water (~120g)

1 cup Whole Wheat Pasta (cooked, ~140g)

1 cup Fresh Spinach (raw, ~30g)

1 quarter cup Nonfat Greek Yogurt (~60g)

1 teaspoon Olive Oil (~5g)

1/2 Lemon (juice and zest, ~50g)

1 Garlic Clove

2 tablespoons Mixed Fresh Herbs (Parsley & Dill)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Stir in the drained tuna, breaking it up slightly with a spoon.

  • 5

    Squeeze the juice from half a lemon over the mixture and add a bit of lemon zest.

  • 6

    Remove the skillet from heat and fold in the nonfat Greek yogurt and chopped fresh herbs. Season with salt and black pepper to taste.

  • 7

    Toss the cooked pasta with the creamy tuna mixture until well combined. Serve immediately, garnished with extra herbs or a sprinkle of lemon zest if desired.

Creamy Lemon Herb Tuna Pasta with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Tuna Pasta with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Tuna Pasta with Spinach

A light yet satisfying dish featuring tender whole wheat pasta tossed with flaky tuna, vibrant spinach, and a luscious lemon herb sauce enriched with a touch of creamy Greek yogurt, all brought together with zesty lemon and aromatic herbs.

NUTRITION

413kcal
Protein
42.3g
Fat
6.5g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Light Tuna in Water (~120g)

1 cup Whole Wheat Pasta (cooked, ~140g)

1 cup Fresh Spinach (raw, ~30g)

1 quarter cup Nonfat Greek Yogurt (~60g)

1 teaspoon Olive Oil (~5g)

1/2 Lemon (juice and zest, ~50g)

1 Garlic Clove

2 tablespoons Mixed Fresh Herbs (Parsley & Dill)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta is cooking, heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 4

    Stir in the drained tuna, breaking it up slightly with a spoon.

  • 5

    Squeeze the juice from half a lemon over the mixture and add a bit of lemon zest.

  • 6

    Remove the skillet from heat and fold in the nonfat Greek yogurt and chopped fresh herbs. Season with salt and black pepper to taste.

  • 7

    Toss the cooked pasta with the creamy tuna mixture until well combined. Serve immediately, garnished with extra herbs or a sprinkle of lemon zest if desired.