Tri-Color Pasta with Tuna, Spinach and Artichoke H
Salads - Soups - Sidedishes
12 oz tri-color pasta (such as farfalle, penne or shells)
15 oz no-salt-added sold white albacore tuna in water, drained
8 cups fresh baby spinach
1 x 13- to 14-oz can quartered artichoke hearts in water, drained
1 ½ cups cherry or grape tomatoes, halved
½ cup chopped pepperoncini
½ cup chopped fresh basil
¼ cup chopped fresh dill
1 lemon, zested and juice
1 Tbsp extra virgin olive oil
½ tsp each 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 ¼ 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.
This dish will keep in the refrigerator for up to
two days. It also travels well, so why not double
the recipe and have planned leftovers?
If you're not a pescetarian, you can easily
substitute another Clean protein source for the tuna
in this recipe. Try tofu, edamame, egg whites (if
you're an ovo vegetarian), quinoa, hempseeds,
spirulina, beans, nuts or seeds.
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