Tuna Spinach Pasta
Elevate your weeknight dinner game with this vibrant and wholesome Tuna Spinach Pasta! This quick and easy recipe combines tender spaghetti or linguine with the briny richness of canned tuna, the verdant freshness of spinach, and a zesty kick of lemon. Sautéed garlic and a hint of red chili flakes infuse the dish with bold, aromatic flavors, while a touch of Parmesan cheese brings a creamy, savory finish. Perfect for busy nights, this 30-minute meal is not only packed with protein and nutrients but also a delightful balance of bright and hearty flavors. Serve it hot with an optional sprinkle of extra chili flakes or Parmesan for a personalized touch. Simple, satisfying, and utterly delicious, this pasta is destined to become a family favorite!
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Recipe Information
Ingredients
- 250 grams Spaghetti or linguine
- 2 cans (about 150 grams each) Canned tuna in olive oil
- 120 grams Fresh spinach leaves
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 0.5 teaspoons Red chili flakes
- 1 medium Lemon
- 50 grams Parmesan cheese (optional)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 120 milliliters Pasta water
Instructions
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water and cook the pasta according to the package instructions until al dente. Reserve 120 milliliters of pasta water before draining.
While the pasta is cooking, peel and finely chop the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is warm, add the chopped garlic and sauté for 1-2 minutes until fragrant.
Add the red chili flakes to the skillet and stir for 30 seconds.
Drain the canned tuna, reserving a little oil for flavor, and add the tuna to the skillet. Stir gently to break it into chunks, cooking for 2-3 minutes.
Add the fresh spinach leaves to the skillet and cook for 2-3 minutes until wilted, stirring frequently.
Reduce the heat to low. Zest the lemon and add the zest to the skillet. Cut the lemon in half and squeeze the juice over the mixture. Stir to combine.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the sauce.
Season with black pepper and additional salt, if needed. Grate Parmesan cheese over the top, if desired.
Serve hot, garnished with extra Parmesan or a sprinkle of chili flakes for added heat.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
