NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

5 oz Canned tuna in water

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 cup Baby arugula

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

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

• 3

  In a large skillet over medium-low heat, add the extra virgin olive oil and minced garlic, sautéing until the garlic is fragrant.

• 4

  Reserve 0.25 cup of the starchy pasta water before draining the pasta.

• 5

  Add the cooked pasta, drained tuna, lemon juice, lemon zest, and red pepper flakes to the skillet.

• 6

  Toss all ingredients together over low heat, adding the reserved pasta water as needed to create a light, silky sauce.

• 7

  Fold in the baby arugula and chopped fresh parsley until the greens are just wilted.

• 8

  Season with sea salt and black pepper to taste and serve immediately.