pasta al tonno

This dish delivers good taste and important pregnancy nutrients.

> INGREDIENT LIST

    2 1/2 cups penne pasta
    3        tablespoons olive oil
    1       medium yellow onion, finely chopped
    1       clove garlic, chopped
    1/2    teaspoon red pepper flakes (optional)
    2       14 1/2-ounce cans chopped tomatoes, with juice
             Zest of 1 lemon
    1    12-ounce can water-packed albacore tuna, drained
  Salt
  Freshly ground black pepper
    2    cups coarsely shredded
fresh spinach leaves,
stems removed




Prep time:



15 minutes
Cook time: 20 minutes
Cook pasta according to package directions; reserve 1¼4 cup cooking water. Heat olive oil over medium heat; add onion and sauté until soft and golden. Add garlic and red pepper flakes and cook until garlic is soft, approximately 2–3 minutes. Add tomatoes and lemon zest; simmer until sauce begins to reduce and thicken, about 10 minutes. Add tuna; season with salt and pepper to taste. Add spinach leaves. As soon as they begin to wilt, toss with pasta and reserved cooking water. Serves 4.

Nutritional information per serving (2 cups): 530 calories, 24% fat (14 g), 58% carbohydrate, 18% protein, 2 g fiber, 6 mg iron, 97 mg calcium, 79 mcg folate.