Ingredients for Pasta With Tuna Spinach And Hot Pepper
- Fettuccine
- Extra Virgin Olive Oil
- Minced Garlic Cloves
- Hot Red Pepper Flakes
- Tuna In Olive Oil
- Kosher Salt
- Spinach
- Lemon
- 1/4 cup grated Parmesan cheese per serving (optional)
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How to Make Pasta With Tuna Spinach And Hot Pepper
- Bring a large pot of salted water (about 6 quarts) to a rolling boil over high heat.
- Add 1 pound pasta (any shape you like) and cook according to package directions until al dente.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-low heat.
- Add 2 cloves minced garlic and 1/2 teaspoon red pepper flakes (or more, to taste). Cook until fragrant and garlic is lightly golden (about 1 minute).
- Add 2 (5 ounce) cans tuna packed in olive oil (or water, see notes), drained. Break up tuna with a fork or spoon.
- Season with salt and freshly squeezed lemon juice to taste (about 1 tablespoon).
- Reduce heat to low and keep warm while pasta cooks.
- Reserve 1 cup of pasta cooking water before draining.
- Drain pasta and add it back to the pot.
- Add the tuna mixture and 5 ounces fresh spinach to the pasta pot (or add drained pasta to the skillet with the tuna mixture and spinach).
- Toss everything together using tongs, adding reserved pasta water as needed to create a creamy sauce.
- The spinach will wilt quickly in the heat.
- Divide among bowls and serve immediately.
- Top with grated Parmesan cheese (about 1/4 cup per serving) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
23g
Carbs
18g
