Pasta with Arugula, Chickpeas and Tuna
- Vegetable recipes
- Lactose free
- Peanut free
- Nut free
High-quality, olive oil–packed canned tuna has the best flavour and texture. Small cans (perfect for a single lunch) are available at most grocery chains. Bran-enriched pasta gives you the benefit of extra fibre without the heavier flavour and dense texture of whole wheat pasta.
Ingredients
- 12 oz (375 mL) bran-enriched short pasta such as penne or fusilli (Substitute whole wheat or regular short pasta)
- 2 tbsp (30 mL) extra-virgin olive oil
- 4 anchovies, minced
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) hot pepper flakes
- Pinch salt
- 1-1/2 cups (375 mL) cooked chickpeas
- 3 cans (80 to 99 g each) olive oil-packed tuna, drained (Substitute 2 cans (170 g each) water-packed tuna, drained)
- 3 green onions, thinly sliced
- 8 cups (2 L) roughly chopped arugula
- 1 tbsp (15 mL) lemon juice
Preparation
Set pasta cooking in large pot of boiling salted water.
Meanwhile, in skillet over medium-high heat, heat oil; fry anchovies, garlic, hot pepper flakes and salt until fragrant, about 1 minute.
Remove 2/3 cup/150 mL of the boiling cooking liquid from pasta pot; add to skillet with chickpeas. Cook until chickpeas are heated through, about 2 minutes. Keep warm over low heat.
When pasta is al dente, drain; add to skillet. Increase heat to medium-high; add tuna and onions. Cook, stirring, just until tuna is heated through, 30 to 60 seconds. Toss in arugula and lemon juice. Serve immediately.
Makes 4 servings.
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