Tuna Pasta with Lemon-Dill Sauce

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

Tuna Pasta with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Lemon-Dill Sauce

Al dente chickpea pasta tossed with protein-rich tuna and sweet peas in a velvety lemon-dill Greek yogurt sauce that offers a bright, zesty finish.

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NUTRITION

488kcal
Protein
53.2g
Fat
8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea rotini pasta

4 oz Canned skipjack tuna

0.33 cup Plain non-fat Greek yogurt

0.5 cup Frozen sweet peas

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Lemon zest

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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

    Add the frozen sweet peas to the boiling pasta water during the final 2 minutes of cooking time.

  • 3

    Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and peas thoroughly.

  • 4

    In a small skillet over medium-low heat, warm the olive oil and sauté the minced garlic for 1 minute until fragrant but not browned.

  • 5

    In a large mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sautéed garlic, sea salt, black pepper, and chopped fresh dill.

  • 6

    Flake the drained tuna into the bowl with the yogurt mixture and stir gently to combine.

  • 7

    Add the warm pasta, peas, and the reserved cooking water to the bowl, tossing everything together until the sauce is creamy and evenly distributed.

Tuna Pasta with Lemon-Dill Sauce

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

Tuna Pasta with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Tuna Pasta with Lemon-Dill Sauce

Al dente chickpea pasta tossed with protein-rich tuna and sweet peas in a velvety lemon-dill Greek yogurt sauce that offers a bright, zesty finish.

NUTRITION

488kcal
Protein
53.2g
Fat
8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea rotini pasta

4 oz Canned skipjack tuna

0.33 cup Plain non-fat Greek yogurt

0.5 cup Frozen sweet peas

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Lemon zest

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

    Add the frozen sweet peas to the boiling pasta water during the final 2 minutes of cooking time.

  • 3

    Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and peas thoroughly.

  • 4

    In a small skillet over medium-low heat, warm the olive oil and sauté the minced garlic for 1 minute until fragrant but not browned.

  • 5

    In a large mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sautéed garlic, sea salt, black pepper, and chopped fresh dill.

  • 6

    Flake the drained tuna into the bowl with the yogurt mixture and stir gently to combine.

  • 7

    Add the warm pasta, peas, and the reserved cooking water to the bowl, tossing everything together until the sauce is creamy and evenly distributed.