Lemony Almond Spinach Pesto Pasta with Tuna
- 1/2 lb whole-wheat pasta, any shape
- 3 cups tightly packed baby spinach (3 oz)
- 1/4 cup packed fresh mint
- 1 clove garlic, minced
- 1 tbsp Pecorino Romano cheese, grated
- Zest and juice 1 large lemon (2 tsp zest, 1/3 cup juice), divided
- 1 tbsp olive oil
- 1/4 cup unsalted toasted almond slivers
- 1 6-oz can solid white tuna packed in water, no salt added
- 1 yellow bell pepper, cored, seeded and diced small
- 1 small zucchini, diced small
- 1 1/2 cups cooked white beans (or 1 15-oz can low-sodium white beans, drained and rinsed)
- Sea salt and fresh ground black pepper, to taste
- Produce
- Almond slivers, unsalted toasted (1/4 cup)
- Baby spinach, tightly packed (3 cups)
- Garlic (1 clove)
- Mint, packed fresh (1/4 cup)
- White beans, cooked (1 1/2 cups)
- Yellow bell pepper (1)
- Zucchini, small (1)
- Seafood
- Solid white tuna (1 6-oz can)
- Cooking & Baking
- Olive oil (1 tbsp)
- Sea salt and fresh ground black pepper (1)
- Pasta & Grains
- Pasta, whole-wheat (1/2 lb)
- Dairy
- Pecorino romano cheese, grated (1 tbsp)
- Other
- Zest and juice 1 large lemon (2 tsp zest, 1/3 cup juice), divided
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published June 3, 2011 (1 year ago).
5 people saved this recipe.
