NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain penne pasta

5 oz canned tuna in water

2 oz tempeh

0.5 cup tomato puree

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  While the pasta cooks, crumble the tempeh into small, bite-sized pieces.

• 3

  Heat the olive oil in a large skillet over medium heat. Add the diced onion and crumbled tempeh, sautéing for 5-6 minutes until the tempeh is golden brown.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  Pour in the tomato puree, sea salt, black pepper, and dried oregano. Stir to combine and simmer for 3 minutes.

• 6

  Drain the canned tuna and add it to the sauce, flaking it gently with a spatula. Stir in the baby spinach until it just begins to wilt.

• 7

  Drain the pasta and toss it directly into the skillet with the sauce, ensuring every noodle is well-coated.

• 8

  Garnish with freshly chopped parsley and serve immediately.