NUTRITION

SERVINGS

INGREDIENTS

2 oz dry whole grain spaghetti

7 oz canned skipjack tuna

0.5 tbsp extra virgin olive oil

1 tbsp capers

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  While the pasta cooks, drain the tuna and mince the garlic.

• 3

  In a large skillet, heat the olive oil over medium-low heat and sauté the garlic and red pepper flakes for 1 minute until fragrant.

• 4

  Add the drained tuna, capers, and lemon juice to the skillet, stirring gently to break up the tuna slightly while warming it through.

• 5

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet along with the baby spinach and reserved water.

• 6

  Toss everything together until the spinach is wilted and the pasta is well coated.

• 7

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