Ingredients
6
6 servings
- •1 pound capellini pasta
- •3 lemons, zested and juiced
- •¼ cup extra-virgin olive oil
- •½ cup grated Parmesan cheese
- •2 tablespoons minced fresh parsley
- •2 cloves garlic, minced
- •½ teaspoon salt
- •1 pinch crushed red pepper flakes, or to taste
- •1 (5 ounce) can tuna packed in oil
- •½ (15.5 ounce) can cannellini beans, drained and rinsed
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
- Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
- Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 410
- Carbohydrate: 53g
- Fat: 15g
- Fiber: 7g
- Protein: 19g
- Sugar: 1g
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