Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts

Details

This fresh and wholesome dish from The Eat-Clean Diet Vegetarian Cookbook can be easily adapted to suit a variety of audiences. Sub in brown rice pasta to make it gluten free or try tri-colored bowties to give it a fun twist for the kids (what a great way to get them to eat their spinach!).

Ingredients

• 12 oz / 340 g tri-color pasta (such as farfalle, penne or shells)
• 15 oz / 425 g no-salt-added sold white albacore tuna* (see note) in water, drained
• 8 cups / 1.9 L fresh baby spinach
• 1 x 13- to 14-oz / 385 to 414 ml BPA-free can quartered artichoke hearts in water, drained
• 1 ½ cups / 360 ml cherry or grape tomatoes, halved
• ½ cup / 120 ml chopped pepperoncini
• ½ cup / 120 ml chopped fresh basil
• ¼ cup / 60 ml chopped fresh dill
• 1 lemon, zested and juice
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ tsp / 2.5 ml each sea salt and freshly ground black pepper

Preparation

1. Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving ¼ cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.