Tuna Pasta with Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pasta with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Spinach and Cherry Tomatoes

Sautéed garlic and cherry tomatoes tossed with chickpea pasta, tuna, and fresh spinach, finished with a bright squeeze of zesty lemon.

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NUTRITION

479kcal
Protein
41.2g
Fat
18g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

4 oz Canned Tuna in Water

1 tbsp Extra Virgin Olive Oil

2 cups Fresh Spinach

1 cup Cherry Tomatoes

1 clove Garlic

1 tbsp Lemon Juice

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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 olive oil in a large skillet over medium heat.

  • 3

    Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to soften and burst.

  • 4

    Stir in the fresh spinach and cook for 1-2 minutes until just wilted.

  • 5

    Drain the canned tuna and flake it into the skillet with a fork, stirring gently to combine with the vegetables.

  • 6

    Drain the pasta and add it to the skillet, tossing everything together with the lemon juice until well combined and heated through.

Tuna Pasta with Spinach and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Pasta with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Spinach and Cherry Tomatoes

Sautéed garlic and cherry tomatoes tossed with chickpea pasta, tuna, and fresh spinach, finished with a bright squeeze of zesty lemon.

NUTRITION

479kcal
Protein
41.2g
Fat
18g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

4 oz Canned Tuna in Water

1 tbsp Extra Virgin Olive Oil

2 cups Fresh Spinach

1 cup Cherry Tomatoes

1 clove Garlic

1 tbsp Lemon Juice

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 olive oil in a large skillet over medium heat.

  • 3

    Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to soften and burst.

  • 4

    Stir in the fresh spinach and cook for 1-2 minutes until just wilted.

  • 5

    Drain the canned tuna and flake it into the skillet with a fork, stirring gently to combine with the vegetables.

  • 6

    Drain the pasta and add it to the skillet, tossing everything together with the lemon juice until well combined and heated through.