This may sound like a weird combination of ingredients, but it was one of my favorite easy meals back in college (and my mouth waters just thinking about it). Unlike a lot of pasta dishes, it leaves you feeling totally satisfied but not stuffed or weighed down. Plus, the sauce is no-cook, making it the perfect meal for a busy weeknight. I use whole wheat pasta and full-fat Greek yogurt, but any kind of pasta and plain yogurt will work.
Makes 4 to 6 Servings
1 lb. of whole wheat linguine, fettucine, or spaghetti
2 cups plain yogurt
3 tablespoons extra virgin olive oil
1 can of tuna, drained (I use pole-caught, sustainably fished tuna)
Juice and zest of 1 lemon
2 teaspoons garlic powder
3 tablespoons finely chopped flat leaf parsley, plus a little for garnishing
1 teaspoon salt
1/4 teaspoon ground pepper
1 plum tomato, diced (optional for garnish)
1. Cook the pasta according to the directions on the package.
2. While pasta is cooking, combine the rest of the ingredients in a bowl, making sure to thoroughly break up the tuna so that it’s really integrated into the yogurt.
3. Reserve about a cup of the pasta cooking water before draining the pasta. Transfer directly back into the pot and stir in the yogurt sauce. If pasta is a little dry and resistant to stirring, add pasta water a little at a time until sauce is evenly distributed.
4. Serve pasta on a plate or in a bowl and garnish with a little extra chopped parsley and a drizzle of extra virgin olive oil (optional).
Do you have a favorite go-to pasta recipe? Share with us in the comments!