Name: Creamy Tuna and Spinach Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 4 oz canned skipjack tuna; 2 cup fresh baby spinach; 0.25 cup plain non-fat Greek yogurt; 1 tbsp grated parmesan cheese; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh lemon juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuna and Spinach Pasta Bake

Chickpea pasta and protein-rich tuna baked in a velvety Greek yogurt sauce with wilted spinach and a hint of lemon for a bright, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.1g

Fat

12.6g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

4 oz canned skipjack tuna

2 cup fresh baby spinach

0.25 cup plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions suggest, then drain.
3
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
4
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, sea salt, black pepper, and dried oregano until smooth.
5
Fold the cooked pasta, drained tuna, and fresh spinach into the yogurt mixture until the spinach begins to wilt slightly from the heat of the pasta.
6
Transfer the mixture into a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
7
Bake for 10 to 12 minutes until the sauce is bubbly and the cheese has formed a light golden crust.