Lemony Tuna Spinach Spaghetti
This easy, light, and bright pasta dinner is the perfect weeknight meal combining pantry staples with fresh ingredients.
Equipment
- stock pot
- large sauté pan
Ingredients
- 1 lbs spaghetti
- 3 tbsp olive oil
- 2-3 garlic cloves
- 10 oz tuna in water or oil drained
- 1 cup pasta water if needed
- zest from 1 lemon
- juice from 1 lemon
- 1 tbsp capers
- 2 cups baby spinach
- 1/4 tsp red chili flakes
- Salt and black pepper to taste
Instructions
- Boil spaghetti according to package directions until al dente. Before you drain pasta, reserve 1 cup of pasta cooking water. Set aside.
- Heat a little olive oil in a large fry pan over low-medium heat.
- Add the garlic clove and sauté for 2–3 minutes until fragrant. Don't let it brown. Remove and discard the garlic.
- Open the can of tuna and drain it well. Add the drained tuna to the pan, breaking it up with a spoon. Sauté until heated through.
- Stir in the capers and cook for another minute.
- Add the drained pasta to the large fry pan and toss to combine.
- Pour in the lemon juice and zest. Add the fresh spinach and a pinch of black pepper. Toss until the spinach wilts.
- If the dish looks dry, add a little pasta cooking water and stir gently.
- Serve immediately and enjoy!
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