NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

6 oz canned tuna in water

1 tbsp extra virgin olive oil

1 tbsp capers

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.13 tsp red pepper flakes

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

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 4

  Stir in the drained tuna and capers, breaking up the tuna into bite-sized chunks with a wooden spoon.

• 5

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet along with the reserved water.

• 6

  Add the baby spinach, lemon juice, and lemon zest, tossing everything together until the spinach is just wilted.

• 7

  Season with sea salt and black pepper, then garnish with fresh parsley before serving.