Today I want to share one of my favorite, inexpensive, easy recipes: Brown rice pasta with tuna and spinach.
(Unfortunately this is not a picture of my meal, as I forgot to take one, but this is the same dish made by someone else. )
I often buy spinach because it is rich with folate, iron, and fiber, but also because it is versatile. You can use it fresh to make a salad, you can add it to your juicer for a nutrient boost without altering the taste, or you can cook it. Today, I chose to use it in my lunch.
Assembling the Ingredients:
You can make this recipe with brown rice pasta, or with regular whole wheat or enriched pasta. I choose to make it with brown rice pasta as I am allergic to the wheat version. You may get a little bit more fiber out of the regular wheat option, so if you can tolerate wheat, I would recommend using it instead. For spinach, buy your favorite fresh brand at your super market. And lastly for the tuna, today I used bumble bee light tuna in the packet- 1/2 of the packet; but you can use another low salt, packed in water option as well.
1/4 cup dry pasta
1-2 handfuls spinach
1/2 packed or 1/3 can low sodium, packed in water tunafish
1/2-1 tsp extra virgin olive oil
dash salt, pepper, cilantro and any other spice you like
parmesan cheese for garnish
To make it:
1. Cook the pasta as directed on the bag. Add a dash of salt to the water.
2. Drain the pasta and put it back into the pot.
3. Add the tuna, spinach, and drizzle of olive oil.
4. garnish with parmesan cheese, a dash of salt, pepper, and your spices
** you can also add other yummy additions like peppers, garbanzo beans, and other vegetables**
Today’s recipe ended up having this nutrient label:
*** Please note! I used brown rice pasta, which adds 2 g fiber, and has NO SODIUM. I also used low sodium tuna fish. This label is for white rice pasta that has no fiber and loads of sodium… see what a difference it makes!**
Enjoy this recipe, it is one of my favorites– and it is truly satisfying!