NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

5 oz canned tuna in water

2 tsp extra virgin olive oil

1 cup baby spinach

1 tbsp capers

1 tbsp fresh parsley

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic until it becomes fragrant and translucent.

• 3

  Add the drained canned tuna, capers, and red pepper flakes to the skillet, using a spatula to gently break the tuna into bite-sized flakes.

• 4

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 5

  Add the cooked pasta and the reserved pasta water to the skillet, tossing everything together to coat the noodles evenly.

• 6

  Remove the skillet from the heat and stir in the fresh lemon juice, lemon zest, chopped parsley, sea salt, and black pepper.

• 7

  Transfer the pasta to a bowl and garnish with the grated parmesan cheese before serving warm.