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Penne with tuna and goat's cheese
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
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Ingredients
for
4
- Ingredients
- 9 cups gluten-free Pasta
- 2 cups Spinach
- 1 ⅔ cups cherry Tomatoes (halved)
- 2 ¼ cups canned, chunk Tuna (in oil)
- 1 zest and juice of unwaxed lemon
- ⅜ cup extra virgin olive oil
- 2 Tbsps Caper (rinsed)
- salt
- freshly ground Black pepper
- 1 ½ cups Goat cheese (crumbled)
- To garnish
- snipped fennel fronds
Preparation steps
1.
Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain well and tip into a large bowl.
2.
Cook the spinach in a tightly covered pan with just the water that clings to the leaves for a few minutes until wilted. Remove from the heat and drain well.
3.
Add the spinach and remaining ingredients, except the cheese, to the hot pasta and stir until well mixed. Season to taste.
4.
Tip into a serving bowl and sprinkle over the cheese. Garnish with snipped fennel.
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