Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts
Donna Griffith
- Yield: 8 servings
Ingredients
- 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
Instructions
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
