Ingredients
- 4 ounces uncooked pasta (spaghetti preferred)
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 (5-ounce) can tuna, drained (preferably packed in oil)
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions. While the pasta cooks, prepare your other ingredients.
- When the pasta is nearly ready, add the olive oil to a small pan over medium heat. Once hot, add the garlic and cook for about 30 seconds.
- Stir in the tuna, lemon juice, and parsley. Let it heat through.
- Once the pasta is done, add a couple tablespoons of pasta water to the sauce, then drain the pasta and toss with the sauce. Season with salt and pepper to taste.
- Optional: Serve with freshly grated parmesan cheese and lemon zest.
Notes
- Feel free to use any pasta you have on hand if you don’t have spaghetti.
- If you like a bit of spice, add a pinch of red pepper flakes to the garlic as it cooks.
- This dish can be made gluten-free by using gluten-free pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg
