NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

16 oz Canned tuna in water

2 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Capers

1 whole Lemon

0.25 cup Fresh parsley

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 chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, drain the canned tuna thoroughly and set it aside in a bowl.

• 3

  In a large skillet over medium heat, add the extra virgin olive oil and sauté the minced garlic and red pepper flakes until fragrant.

• 4

  Add the drained tuna and capers to the skillet, stirring gently to break up the tuna chunks and warm them through for 2 to 3 minutes.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and add it directly to the skillet with the tuna mixture.

• 6

  Add the lemon zest, lemon juice, and chopped fresh parsley to the pan, tossing everything together and adding reserved pasta water if needed for moisture.

• 7

  Season with sea salt and black pepper before serving warm.