NUTRITION

SERVINGS

INGREDIENTS

2 oz Brown rice penne

6 oz Canned tuna in water

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Capers

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat and sauté the minced garlic for one minute until fragrant.

• 3

  Add the drained tuna, capers, lemon juice, and lemon zest to the skillet, breaking up the tuna into large flakes with a wooden spoon.

• 4

  Stir in the fresh baby spinach and cook for one to two minutes until the leaves are just wilted.

• 5

  Drain the pasta, reserving two tablespoons of the cooking water, and add both the pasta and water to the skillet.

• 6

  Toss everything together with the sea salt, black pepper, and fresh parsley until well combined.

• 7

  Remove from heat and sprinkle with the grated parmesan cheese before serving immediately.