PREP: 15 minutes | COOK: 12 minutes | YIELD: 8 x 2-cup servings
This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Sub in brown rice pasta to make it gluten free or try tri-colored bowties to give it a fun twist for the kids (what a great way to get them to eat their spinach!).
12 oz (340 g) tri-color pasta (such as farfalle, penne or shells)
15 oz (425 g) no-salt-added solid white albacore tuna in water, drained
8 cups (1.9 L) fresh baby spinach
1 x 13-to 14-oz (385 to 414 ml) BPA-free can quartered artichoke hearts in water, drained
1½ cups (360 ml) cherry or grape tomatoes, halved
½ cup (120 ml) chopped pepperoncini
½ cup (120 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh dill
1 lemon, zested and juiced
1 Tbsp (15 ml) extra virgin olive oil
½ tsp (2.5 ml) 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.
ON THE GO
This dish travels well! Why not double the recipe and have planned leftovers?
NUTRITIONAL VALUE PER SERVING:
Calories: 280 | Calories from Fat: 37 | Protein: 20 g | Carbs: 38 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 338 mg | Cholesterol: 30 mg