Mediterranean Tuna Pasta (Pre-Op)
- Time: 20 minutes
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Whole-wheat pasta, uncooked - 120 grams or 4.2 oz
- Olive oil or oil from sundried tomatoes - 1 tsp (4 grams)
- Garlic clove, minced - 3 medium (12 grams)
- Sundried tomatoes - 60 grams or 2.1 oz
- Tuna, canned, cooked - 240 grams or 8.5 oz
- Lemon, juice only - 1 medium (48 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
- Spinach, fresh - 2 handfuls (80 grams or 2.8 oz)
INSTRUCTIONS:
- Cook pasta according to the instructions on the package. Do not add any 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-low heat and add the olive oil. Once hot, add the garlic and 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 405
- Protein 34 grams
- Carbs 53 grams
- Fat 10 grams
- Fiber 8 grams
- Sugar 5 grams
- Iron 31% DV
- Calcium 10% DV
- Sodium 30% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
*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.