NUTRITION

SERVINGS

INGREDIENTS

4 oz Wholewheat penne pasta

6 oz Tinned tuna in water

1.5 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp 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 wholewheat penne according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set aside.

• 3

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

• 4

  Add the drained tuna and red pepper flakes to the skillet, breaking up the tuna into chunks with a wooden spoon.

• 5

  Stir in the baby spinach and cook until just wilted, then add the cooked pasta and reserved pasta water to the skillet.

• 6

  Toss everything together with lemon juice, lemon zest, fresh parsley, sea salt, and black pepper until well combined and heated through.