NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

6 oz canned tuna in water

0.5 tbsp extra virgin olive oil

1 tbsp capers

1 clove garlic

0.5 tsp lemon zest

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, drain the canned tuna and finely mince the garlic and fresh parsley.

• 3

  In a large skillet, heat the extra virgin olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 4

  Add the drained tuna, capers, lemon zest, and red pepper flakes to the skillet, stirring gently to combine and warm through.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and add it to the skillet.

• 6

  Pour in the lemon juice and the reserved pasta water, tossing everything together to coat the noodles evenly.

• 7

  Season with sea salt and black pepper, then stir in the fresh parsley before serving warm.