Name: Creamy Sun-Dried Tomato Tuna Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 5 oz Canned tuna in water; 0.25 cup Plain Greek yogurt; 1 tbsp Sun-dried tomatoes; 1 cup Fresh baby spinach; 0.5 tsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Tuna Pasta

Sautéed garlic and sun-dried tomatoes tossed with al dente chickpea pasta and protein-rich tuna in a velvety, lemon-kissed Greek yogurt sauce.

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NUTRITION

Protein

55.0g

Fat

7.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Canned tuna in water

0.25 cup Plain Greek yogurt

1 tbsp Sun-dried tomatoes

1 cup Fresh baby spinach

0.5 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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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 the olive oil in a large skillet over medium heat and sauté the minced garlic and sun-dried tomatoes for 2 minutes.
3
Add the fresh baby spinach to the skillet and cook until just wilted, then remove from heat.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, sea salt, black pepper, and dried oregano until smooth.
5
Drain the pasta, reserving two tablespoons of pasta water, and return the pasta to the pot.
6
Stir in the tuna, sautéed vegetable mixture, yogurt sauce, and reserved pasta water, tossing gently until the pasta is coated and creamy.