NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

6 oz Canned tuna in water

0.25 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water before draining the pasta.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water until smooth.

• 5

  Add the drained pasta, canned tuna, and baby spinach to the skillet with the garlic.

• 6

  Pour the creamy lemon sauce over the mixture and toss gently over low heat until the spinach is wilted and the pasta is evenly coated.

• 7

  Season with sea salt and black pepper before serving immediately.