Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts

Donna Griffith
  • Yield: 8 servings


12ounces tri-color pasta
1can albacore tuna in water, drained
8cups fresh baby spinach
1cup artichoke hearts, drained and quartered
1 1/2cups cherry or grape tomatoes, halved
1/2cup chopped pepperoncini
1/2cup chopped fresh basil
1/4cup chopped fresh dill
1-- lemon, zested and juiced
1tablespoon extra virgin olive oil
1/2teaspoon sea salt and freshly ground black pepper


Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving 1⁄4 cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.

Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno, Robert Kennedy Publishing.

Nutritional Info *per serving

  • Calories 280
  • Fat 4g
  • Saturated Fat 1g
  • Potassium 20g
  • Carbohydrate 38g