Mediterranean Tuna Pasta
- Time: 20 minutes
- Servings: 3
- Serving Size: 5.5 ounces
- Stage: Post-recovery
INGREDIENTS:
- Whole-wheat pasta, uncooked - 90 grams or 3 oz (can replace with chickpea pasta if intolerant to wheat pasta)
- Olive oil or oil from sundried tomatoes - 1 tsp (4 grams)
- Garlic clove, minced - 2 medium (8 grams or 2 tsp minced garlic)
- Sundried tomatoes, drained of oil - 45 grams or 1.5 oz
- Tuna, canned, cooked - 180 grams or 6.5 oz
- Lemon, juice only - 1/2 medium (24 grams)
- Sea salt - 1/4 tsp
- Black pepper, freshly ground - 1/8 tsp
- Spinach, fresh - 2 handfuls (80 grams)
INSTRUCTIONS:
- Cook pasta according to the instructions on the package (do not use oil or salt to cook it). Rinse with cold water when done to prevent it from sticking together. Set aside.
- Finely chop or mince the garlic. Chop the sundried tomatoes and spinach. Set each aside in their own bowl.
- Once the pasta is cooked, place a large pan over medium heat. Once hot, add the oil and garlic. Cook for 1-2 minutes or until gold and fragrant.
- Add the sundried tomatoes together with the tuna, lemon juice, sea salt, and pepper. Mix gently and cook for about a minute.
- Add the cooked pasta and spinach. Stir constantly for about a minute until the spinach cooks (it will shrink a lot). Turn off the heat, serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 2-3 days. Can be eaten cold or warm.
NUTRITION FACTS per serving:
- Calories 215
- Protein 18 grams
- Carbs 28 grams
- Fat 5 grams
- Fiber 4 grams
- Sugar 3 grams
- Iron 17% DV
- Calcium 6% DV
- Sodium 17% DV
DV = Daily Value, Based on diet for healthy adults
Tags: dairy-free, soy-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.