NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

6 oz canned skipjack tuna

1 tsp extra virgin olive oil

1 tbsp capers

1 clove garlic

1 cup baby spinach

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

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 1 minute until fragrant but not browned.

• 4

  Stir in the drained tuna, capers, and lemon zest, breaking up the tuna slightly with a wooden spoon and heating for 2 minutes.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and add it directly to the skillet.

• 6

  Add the baby spinach, lemon juice, and reserved pasta water to the skillet, tossing constantly until the spinach is just wilted.

• 7

  Remove from heat and fold in the fresh parsley, sea salt, and black pepper before serving.