NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

6 oz canned tuna in water

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp capers

1 cup fresh baby spinach

1 tbsp fresh lemon juice

0.5 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to the package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, drain the canned tuna thoroughly and flake it into small pieces using a fork.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat, then sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.

• 4

  Add the flaked tuna, capers, and baby spinach to the skillet, stirring gently until the spinach leaves are just wilted.

• 5

  Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, and lemon zest, tossing everything together to coat the noodles evenly.

• 6

  Season the dish with sea salt and black pepper, then garnish with the fresh chopped parsley before serving warm.