Name: Creamy Lemon-Herb Tuna Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea pasta; 6 oz canned tuna in water; 0.25 cup plain nonfat Greek yogurt; 1 cup fresh baby spinach; 0.25 cup frozen peas; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 0.25 tsp garlic powder; 0.25 tsp dried parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp grated parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Tuna Pasta Bake

Oven-baked chickpea pasta and flaky tuna tossed in a zesty Greek yogurt sauce with vibrant peas and wilted spinach for a creamy, comforting finish.

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NUTRITION

Protein

57.1g

Fat

10g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

2 oz dry chickpea pasta

6 oz canned tuna in water

0.25 cup plain nonfat Greek yogurt

1 cup fresh baby spinach

0.25 cup frozen peas

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp garlic powder

0.25 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
2
Boil the chickpea pasta in salted water until just al dente, then drain well.
3
In a large bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, parsley, salt, and pepper until smooth.
4
Stir in the cooked pasta, drained tuna, fresh spinach, and frozen peas, tossing until the spinach begins to wilt slightly from the heat of the pasta.
5
Transfer the mixture into the prepared baking dish and sprinkle the top evenly with grated parmesan cheese.
6
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has formed a light golden crust.