NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

5 oz Canned tuna in water

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Capers

1 cup Fresh baby spinach

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 2 tablespoons of pasta water, then drain the pasta and set aside.

• 3

  In the same pot over medium-low heat, add the olive oil and minced garlic, sautéing until fragrant for about 1 minute.

• 4

  Stir in the drained tuna, lemon juice, lemon zest, capers, and red pepper flakes, breaking up the tuna into bite-sized chunks.

• 5

  Add the cooked pasta and baby spinach to the pot, tossing gently until the spinach is wilted and the pasta is evenly coated.

• 6

  Add the reserved pasta water if needed to loosen the sauce, then season with sea salt and black pepper.

• 7

  Garnish with fresh parsley and serve immediately.