banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil

Serves 6

    Share

    Burst cherry tomato, spinach, corn, and tuna (or salmon or chickpea) pasta with fresh chili and olive oil makes for a warm-weather, southern Italian-style pasta that’s light, fresh, and endlessly adaptable.

    Advertisement

    Plant-based pasta

    Remove tuna or salmon in this recipe and replace with 18 oz (540 mL) can chickpeas, drained and rinsed, or 1 cup (250 mL) chopped toasted walnuts.

    Advertisement

    Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil

      Ingredients

      • 1 lb (450 g) short whole grain or gluten-free pasta such as fusilli
      • Salt, as needed
      • 1/3 cup (80 mL) extra-virgin olive oil
      • 3 garlic cloves, peeled and minced
      • 1/2 tsp (2 mL) ground oregano or Italian seasoning
      • 1/4 tsp (1 mL) ground cumin
      • 1 tsp (5 mL) lemon zest
      • 2 cups (500 mL) cherry tomatoes
      • 1 cup (250 mL) frozen or fresh corn kernels
      • 2 - 4 oz (117 g) cans tuna or salmon, drained
      • 2 Tbsp (30 mL) lemon juice
      • 5 cups (1.25 L) fresh baby spinach
      • 1/2 fresh red Thai chili, minced, or to taste

      Nutrition

      Per serving:

      • calories492
      • protein22 g
      • total fat17 g
        • sat. fat2 g
      • total carbohydrates65 g
        • sugars6 g
        • fibre9 g
      • sodium445 mg

      Directions

      01

      Bring large pot of water to boil and salt to taste. Cook pasta according to package directions, reserve 1/2 cup (125 mL) cooking water, drain, and then reserve pasta and pot.

      02

      Meanwhile, in large high-sided skillet, heat oil over medium; once shimmering, add garlic and sauté until fragrant, 30 seconds to 1 minute. Stir in oregano, cumin, and lemon zest and cook for a few seconds longer. Add cherry tomatoes and cook, stirring often, until easily burst when pressed gently with wooden spoon, 8 to 10 minutes. Stir in corn, tuna or salmon, and lemon juice.

      03

      Transfer tomato mixture to empty pasta cooking pot; add back drained pasta with spinach and reserved cooking water. Cook over medium until heated through and spinach is wilted. Taste and season with additional salt, if needed. Serve with minced chili on top.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Going Pro
      Food

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.