YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Herb Tuna Pasta Bake
Chickpea pasta and flaky tuna tossed in a zesty Greek yogurt sauce, baked until the golden Parmesan crust creates a satisfying crunch.
INGREDIENTS
1.5 oz chickpea pasta
4 oz canned tuna in water
0.5 cup plain Greek yogurt
0.25 cup frozen peas
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
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 oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
Bring a pot of salted water to a boil and cook the chickpea pasta until just al dente, then drain and reserve 2 tablespoons of the pasta water.
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, dried oregano, sea salt, and black pepper.
Stir the reserved pasta water into the yogurt mixture to create a smooth, creamy sauce base.
Gently fold the drained tuna, frozen peas, fresh baby spinach, and the cooked pasta into the sauce until everything is evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle the grated parmesan cheese over the top.
Bake for 15-18 minutes until the sauce is bubbly and the cheese has formed a light golden crust.
Remove from the oven and let it rest for 2 minutes before serving to allow the creamy sauce to set.