Pasta with Tuna, Lemon, Capers and Spinach

This pasta dish comes together in minutes with simple items from the pantry and fridge. It's a nourishing, super tasty answer to “what's for dinner?”

3 cloves garlic, peeled, smashed and mashed to a paste with a pinch of salt
3 tablespoons extra-virgin olive oil
1 tablespoon vegetable broth
Zest of 1 whole lemon, plus 1 teaspoon juice
1/2 pound pasta of your choice (we like fettuccine, trenette or penne)
1/2 pound spinach
1 (8-ounce) can high-quality, sustainably-caught tuna in olive oil, removed from oil and broken into large chunks
2 tablespoons capers, rinsed
Sea salt and red pepper flakes

Whisk together the garlic, olive oil, vegetable broth and lemon juice. Set aside.

Bring a large pot of water to a boil and add pasta. Three minutes before pasta is done, add the spinach. Reserve 1/2 cup pasta water before straining.

Toss the pasta gently with the sauce, lemon zest, tuna and capers. Add pasta water tablespoon by tablespoon if needed. Season to taste with salt and red pepper flakes.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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