Life has been crazy since moving into the new place, so I’ve been craving light, warm-weather dishes that I can whip up in a flash. Last night, A & I were both out on the terrace catching up on work, and I zipped into the kitchen and threw together this healthy pasta dish with ingredients I happened to have on hand. It turned out to be a new weeknight fave (don’t you love it when that happens?) and would work beautifully as a room-temp lunch for lazy summer get-togethers. Served with a loaf of crusty bread and bottle of pinot grigio, it’s an instant taste of the mediterranean. Follow the jump for the way-too-simple recipe…
Tuna & Arugula Rotini
- 8 oz whole wheat rotini
- 4 cups baby arugula
- 1 zucchini, sliced into 1″ sticks
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped mint
- 3 tbsp olive oil
- 2 tbsp lemon juice
- sea salt & freshly ground black pepper
- 2 cans light or white meat tuna, broken into pieces
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. During last 2 minutes of cooking, add zucchini. Drain.
- In a large bowl, toss together arugula, parsley, and mint. Add pasta & zucchini, then toss with olive oil, lemon juice, salt and pepper.
- Top with tuna, and season with a bit more salt & pepper.