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Tri-Color Pasta with Tuna, Spinach and Artichoke H Recipe


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     Tri-Color Pasta with Tuna, Spinach and Artichoke H

Category   Salads - Soups - Sidedishes
Sub Category   None

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 cups cherry or grape tomatoes, halved
cup chopped pepperoncini
cup chopped fresh basil
cup chopped fresh dill
1 lemon, zested and juice
1 Tbsp extra virgin olive oil
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 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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