Name: Creamy Tuna Pasta with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz canned skipjack tuna; 1.5 oz dry chickpea pasta; 0.25 cup non-fat Greek yogurt; 1 cup baby spinach; 0.5 cup frozen peas; 0.5 tsp extra virgin olive oil; 1 clove garlic; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Pasta with Zesty Lemon

Sautéed garlic and peas folded into chickpea pasta with tuna and a silky lemon-yogurt sauce for a bright, refreshing finish.

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NUTRITION

Protein

46.7g

Fat

6.2g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

3.75 oz canned skipjack tuna

1.5 oz dry chickpea pasta

0.25 cup non-fat Greek yogurt

1 cup baby spinach

0.5 cup frozen peas

0.5 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil chickpea pasta in a small pot of water according to package instructions until al dente.
2
Drain the pasta, reserving two tablespoons of the cooking water for the sauce.
3
Whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper in a small bowl.
4
Heat olive oil in a skillet over medium heat and sauté the garlic for 30 seconds until fragrant.
5
Stir in the baby spinach and peas, cooking until the spinach is just wilted.
6
Add the flaked tuna and cooked pasta to the skillet, tossing gently to combine.
7
Remove from heat and stir in the yogurt mixture and reserved pasta water until the sauce is creamy and coats the pasta evenly.