NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat pasta

5 oz canned skipjack tuna

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp capers

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 cup baby spinach

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Add the minced garlic and red pepper flakes, sautéing for 1 minute until the garlic is fragrant and golden.

• 5

  Stir in the drained tuna, capers, and lemon zest, breaking up the tuna into bite-sized flakes.

• 6

  Add the baby spinach to the skillet and toss until it just begins to wilt.

• 7

  Add the cooked pasta and reserved pasta water to the skillet, tossing everything together to create a light sauce.

• 8

  Stir in the fresh lemon juice, sea salt, and black pepper.

• 9

  Garnish with grated parmesan cheese and chopped fresh parsley before serving.