YOUR SOLIN GENERATED RECIPE
Creamy Zesty Tuna Pasta Bake
Al dente chickpea pasta tossed with protein-rich tuna and a zesty Greek yogurt sauce, baked until the parmesan topping develops a golden, savory crunch.
INGREDIENTS
1.5 oz chickpea pasta
5 oz canned tuna in water
0.25 cup plain non-fat Greek yogurt
0.25 cup frozen peas
1 cup fresh baby spinach
1 tsp extra virgin olive oil
1 tbsp grated parmesan cheese
1 tbsp fresh lemon juice
0.5 tsp lemon zest
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small individual-sized baking dish with the olive oil.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest to keep it al dente.
In the final 30 seconds of boiling, add the fresh baby spinach to the water to wilt it quickly.
Drain the pasta and spinach, then return them to the pot over very low heat.
Fold in the flaked tuna, frozen peas, Greek yogurt, lemon juice, lemon zest, garlic powder, sea salt, and black pepper until thoroughly combined and creamy.
Transfer the pasta mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the grated parmesan cheese evenly over the top.
Bake for 12 to 15 minutes until the cheese is melted and the edges are bubbling and slightly golden.