Spaghetti al Tonno

Roast the Cherry Tomatoes (20 minutes):

1.    Preheat oven to 400°F (200°C).

2.    Spread the halved cherry tomatoes and sliced garlic on a parchment-lined (unbleached) baking sheet.

3.    Drizzle with 1 tablespoon olive oil and sprinkle with sea salt and black pepper and roast in the oven for 20 minutes.

Cook the Lentil Pasta (8 minutes):

4.    Bring a large pot of salted water to a boil.

5.    Add lentil pasta and cook until just al dente, about 6–8 minutes.

6.    Reserve ½ cup pasta water, then drain the pasta carefully.

a.    (Tip: Lentil pasta cooks quickly and can over-soften if left unattended—check early!)

Sauté the Aromatics (5 minutes):

7.    While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.

8.    Add the shallot and red pepper flakes.

9.    Sauté for 1-2 minutes until fragrant but not browned.

Add Tuna and Roasted Tomatoes (2 minutes):

10.  Combine tuna, lemon, zest, salt and pepper and add to the pan

11.  Add in the roasted tomatoes and any roasting juices to the pan.

12.  Warm through for about 1–2 minutes.

Toss It All Together (3–5 minutes):

13.  Add the cooked pasta straight into the skillet with the tuna and tomatoes.

14.  Toss everything together gently, adding splashes of the reserved pasta water to create a light, silky sauce.

15.  Add the baby spinach and stir gently until the spinach just wilts (30–60 seconds).

Finish & Serve:

16.  Sprinkle with chopped parsley.

17.  Drizzle with a little extra olive oil before serving.

Macros:

Calories: 324.75

Protein: 17.85g

Carbs: 30g

Fat: 15.12g

Nutrition Facts:

Red Lentil Spaghetti:

Plant-powered pasta? Yes, please. One cup of cooked red lentil pasta packs up to 20g of protein—that’s more than an egg and a slice of chicken combined.

Rich in fiber and naturally gluten-free, it keeps your energy stable and your belly happy.

Loaded with iron, folate, and B vitamins for steady brainpower and mood support.

Wild-Caught Tuna in Olive Oil:

Basically, the supermodel of pantry proteins—lean, wild, and packed in heart-healthy olive oil.

High in omega-3 fatty acids, which are great for your brain, heart, and glowing skin.

Contains selenium and vitamin D, both major players in immune support and mood balance.

Roasted Cherry Tomatoes:

When you roast tomatoes, you boost their lycopene content—a powerful antioxidant that may help protect against sun damage and inflammation.

These sweet little bursts of flavor are also rich in vitaminC, which helps your body absorb iron from plant-based foods like lentil pasta.

Baby Spinach:

Packed with magnesium, iron, and potassium, spinach is like nature’s sports drink—but green and leafy.

A great source of chlorophyll, which may help your body detox at the cellular level. (Yes, your cells like a good cleanse too.)

Lemon + Olive Oil:

This tangy-fatty duo makes nutrients from your veggies more bioavailable, especially vitamins A, D, E, and K.

Bonus: Lemon supports digestion and gives your liver a friendly nudge to do its thing.

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