NUTRITION

SERVINGS

INGREDIENTS

1.5 oz durum wheat pasta

7.5 oz canned tuna in water

1 tsp extra virgin olive oil

2 cloves garlic

2 cups fresh baby spinach

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp lemon zest

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp reserved pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the durum wheat pasta according to package directions until al dente.

• 2

  Before draining the pasta, carefully reserve 1 tablespoon of the starchy pasta water and set it aside.

• 3

  In a large skillet over medium heat, add the extra virgin olive oil and minced garlic, sautéing for about 1 minute until fragrant but not browned.

• 4

  Add the drained tuna and fresh baby spinach to the skillet, stirring constantly until the spinach is just wilted.

• 5

  Fold the cooked pasta into the skillet along with the reserved pasta water, lemon juice, lemon zest, and chopped parsley.

• 6

  Season the mixture with sea salt and black pepper, tossing thoroughly to ensure the sauce emulsifies and coats every strand of pasta.

• 7

  Serve the dish immediately in a shallow bowl, finished with a sprinkle of grated parmesan cheese.