Lemon Tuna Pasta From Pantry Ingredients (15 Minutes)
Canned tuna, lemon, garlic and pasta make a fresh, high-protein dinner in 15 minutes. A perfect empty-fridge recipe.
Published
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
When the fridge is empty, a can of tuna and a packet of pasta are dinner. Lemon and garlic keep it light and fresh, and you get around 30 g of protein per serving.
Ingredients
- 400 g (14 oz) spaghetti or short pasta
- 2 cans (about 150 g drained each) tuna in olive oil
- 3 garlic cloves, sliced
- 1 lemon: zest and juice
- 2 tbsp capers (optional)
- Pinch of chili flakes
- Handful of parsley, chopped
- Salt and black pepper
Instructions
- Cook the pasta in well-salted water. Save a cup of pasta water before draining.
- Meanwhile, drain the tuna oil into a large pan and warm it over medium heat with the garlic and chili for 1 minute.
- Add the tuna and capers and break the tuna into flakes.
- Add the drained pasta, lemon zest and juice and a splash of pasta water. Toss for 1 minute.
- Season, add parsley and serve.
Nutrition per serving
- kcal
- 520
- Protein
- 30 g
- Carbs
- 72 g
- Fat
- 12 g
Tips
- Tuna in water works too: use 2 tbsp olive oil instead of the tuna oil.
- Add cherry tomatoes, spinach or olives for more color.
- Top with toasted breadcrumbs for crunch.
