NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

5 oz canned tuna

0.25 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp capers

1 medium shallot

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

0.25 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, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, finely mince the shallot and garlic cloves.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat; add the shallot and sauté for 3 minutes until translucent, then add the garlic and red pepper flakes for another 60 seconds.

• 4

  In a small mixing bowl, whisk together the non-fat plain Greek yogurt, lemon juice, sea salt, and black pepper until smooth and creamy.

• 5

  Drain the canned tuna and flake it into the skillet with the aromatics, stirring gently to warm through.

• 6

  Add the cooked pasta, capers, and the yogurt mixture to the skillet, tossing everything together and adding a splash of reserved pasta water if needed to reach a silky consistency.

• 7

  Remove from heat and garnish with freshly chopped parsley before serving immediately.