Lemony Tuna Pasta
March 28, 2009
When I am feeling lazy... or felt that we had too much 'meat' during the week, I'd go for this quick fix meal... may take about less than 1/2 hour in total time from preparation to the table...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPGKpWXMY3iSzxVRXldYhMHbwJnIF9m_rz_NrhqO4r3HcKhEYLLMpwuMHY3tdh6y-aWjso9lX-CTit2ZFLpz2g0ZmaFgiNnN7U4jtvsvvBmY8AMwXuci5Z_IstztYjGFt6_V9zgpYwZP4/s320-rw/tuna+lemony+pasta.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPGKpWXMY3iSzxVRXldYhMHbwJnIF9m_rz_NrhqO4r3HcKhEYLLMpwuMHY3tdh6y-aWjso9lX-CTit2ZFLpz2g0ZmaFgiNnN7U4jtvsvvBmY8AMwXuci5Z_IstztYjGFt6_V9zgpYwZP4/s320-rw/tuna+lemony+pasta.jpg)
- 350 g spaghetti
- 425g canned tuna in spring water
- 1/4 cup lemon juice
- 3 teaspoon lemon rind
- 2 tbspoon olive oil
- 1/3 pine nuts
- 1 cup of baby spinach
- 1/3 cup of parsley - chopped
- salt and pepper
Cook pasta as per packet instruction. Roast the pine nuts until golden brown. Mix oil, lemon juice and zest in a jar, shake well. Place tuna in a bowl. Add pasta, the lemon oil, pine nuts and baby spinach to the bowl. Season with salt and pepper. Toss to combine.
~sfi
Comments