NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea rotini

6 oz canned skipjack tuna

0.5 cup frozen corn kernels

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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 a dry cast-iron skillet over medium-high heat and add the corn kernels, roasting until they are slightly charred and smoky.

• 3

  Lower the heat to medium, add the olive oil and minced garlic to the skillet, and sauté for 1 minute until fragrant.

• 4

  Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet along with the drained tuna.

• 5

  Stir in the lemon juice, fresh parsley, sea salt, black pepper, and red pepper flakes, adding a bit of pasta water if needed to loosen the sauce.

• 6

  Toss everything together until well combined and heated through before serving immediately.