Lemony tuna, white bean & penne bowl
The dressing for this meal starts with bottled vinaigrette dressing to which you add fresh lemon zest and juice. For extra pep, you can stir in a little crushed red pepper. We call for penne pasta, but you can use any short pasta you happen to have on hand, such as rotini, casarecce, or cavatappi.
Light balsamic salad dressing
Fresh lemon juice
Cooked penne pasta
Canned cannellini beans
½ cup(s), rinsed and drained
Canned artichoke hearts without oil
½ cup(s), quartered
Roasted red peppers (packed in water)
¼ cup(s), sliced
Canned chunk white tuna in water
1 cup(s), baby variety
1½ tbsp(s), shaved
- In a medium bowl, whisk together the vinaigrette, lemon zest, and lemon juice. Add the pasta, beans, artichoke hearts, red peppers, and tuna; toss well to combine. Add the arugula and toss gently to combine. Top with the Parmesan.
- Serving size: about 3 cups