Easy Lemon Tuna Kale Pasta
This refreshing, bright recipe comes together exceptionally quick. Perfect for a busy weeknight when you still want to eat in a way that supports an anti-inflammatory lifestyle.
Ingredients
- 8 ounces chickpea pasta like Banza
- 1 bunch green kale, stems removed and torn into 1-inch peices
- 1 red bell pepper, sliced thin
- 3 cloves garlic, sliced thin
- 1 tablespoon grated lemon zest
- 1 5-ounce can albacore tuna packed in olive oil
- 1 lemon, juiced
- 2 tablespoons olive oil
- 4 tablespoons grated parmesean
Instructions
- Bringa large pot of water to a boil. Add pasta and cook according to package directions. When 3 minutes of cook time is remaining, add the kale, red bell pepper, and sliced garlic. When done, drain and return to pot. Add tuna and stir well. Drizzle on lemon juice and olive oil. Add lemon zest. Toss to combine well.
- Transfer to 4 plates and sprinkle with parmesan for serving. Season with salt and pepper to taste.