Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts

  • Yield 8 servings

This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Perfect for left overs and on the go!

Donna Griffith


12 ounces tri-color pasta
1 can albacore tuna in water, drained
8 cups fresh baby spinach
1 cup artichoke hearts, drained and quartered
1 1/2 cups cherry or grape tomatoes, halved
1/2 cup chopped pepperoncini
1/2 cup chopped fresh basil
1/4 cup chopped fresh dill
1 -- lemon, zested and juiced
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt and freshly ground black pepper


Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving 1⁄4 cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.

Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno, Robert Kennedy Publishing.



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