NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat penne

5 oz canned tuna in water

0.25 cup plain non-fat Greek yogurt

0.5 cup frozen sweet peas

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  During the last 2 minutes of pasta cooking, add the frozen sweet peas to the boiling water.

• 3

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and peas and return them to the pot.

• 4

  While the pasta cooks, finely mince the garlic and chop the fresh parsley.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper until smooth.

• 6

  Heat the olive oil in a small skillet over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.

• 7

  Add the sautéed garlic and oil to the pasta pot along with the drained tuna and the yogurt mixture.

• 8

  Add the reserved pasta water and toss everything gently over low heat for 30 seconds until the sauce is creamy and evenly coats the pasta.

• 9

  Garnish with fresh parsley and serve immediately.