Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil
  • 1lb short whole grain or gluten-free pasta such as fusilli
  • saltas needed
  • 1/3cup extra-virgin olive oil
  • 3 garlic clovespeeled and minced
  • 1/2tsp ground oregano or Italian seasoning
  • 1/4tsp ground cumin
  • 1tsp lemon zest
  • 2cups cherry tomatoes
  • 1cup frozen or fresh corn kernels
  • 2 – 4oz cans tuna or salmondrained
  • 2 Tbsp lemon juice
  • 5cups fresh baby spinach
  • 1/2 fresh red Thai chiliminced, or to taste
  1. Bring large pot of water to boil and salt to taste. Cook pasta according to package directions, reserve 1/2 cup cooking water, drain, and then reserve pasta and pot.
  2. Meanwhile, in large high-sided skillet, heat oil over medium; once shimmering, add garlic and sauté until fragrant, 30 seconds to 1 minute. Stir in oregano, cumin, and lemon zest and cook for a few seconds longer. Add cherry tomatoes and cook, stirring often, until easily burst when pressed gently with wooden spoon, 8 to 10 minutes. Stir in corn, tuna or salmon, and lemon juice.
  3. Transfer tomato mixture to empty pasta cooking pot, add back drained pasta with spinach, and reserved cooking water. Cook over medium until heated through and spinach is wilted. Taste and season with additional salt, if needed. Serve with minced chili on top.
Recipe Notes

Per serving: 492 calories; 22 g protein; 17 g total fat (2 g sat. fat); 65 g total carbohydrates (6 g sugars, 9 g fiber); 445 mg sodium