Roasted Lemon Cannellini Tuna Pasta
Bright, zesty, and effortlessly sophisticated. Olive oil-packed tuna meets creamy cannellini beans and deeply caramelized roasted lemons. This is pantry cooking at its absolute finest.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne or Spaghetti
- 2 lemons
- 1/4 cup extra virgin olive oil, divided
- 1 can (5 oz) high-quality tuna packed in olive oil, undrained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cloves garlic, grated
- 1/2 cup fresh arugula or baby spinach
- 1/4 cup toasted pine nuts (optional)
- Sea salt and freshly ground black pepper
Directions
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01Preheat oven to 400°F (200°C). Thinly slice one of the lemons (discarding seeds). Toss lemon slices with 1 tbsp olive oil and roast on a baking sheet for 15 minutes until caramelized. Set aside.
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02Boil heavily salted water and cook BELLY pasta until al dente. Reserve 1/2 cup pasta water and drain.
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03In a large mixing bowl, combine the tuna (with its oil), cannellini beans, grated garlic, and the juice of the remaining unroasted lemon. Flake the tuna gently with a fork.
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04Add the hot, drained pasta directly to the bowl along with the roasted lemon slices and remaining olive oil. Toss well.
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05If the pasta seems dry, add a splash of the warm pasta water.
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06Fold in the arugula so it wilts slightly from the heat of the pasta. Top with toasted pine nuts, salt, and generous black pepper before serving.
