NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Canned tuna

0.25 cup Non-fat Greek yogurt

0.5 cup Frozen peas

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, salt, and pepper to create the sauce base.

• 4

  Add the frozen peas to the pasta water during the last 2 minutes of cooking time, then drain the pasta and peas together.

• 5

  Return the pasta and peas to the pot, then fold in the drained tuna, garlic oil, and the creamy lemon sauce until well combined.

• 6

  Garnish with fresh chopped parsley and serve immediately while the sauce is warm and velvety.