Tuesday, January 31, 2017
TUNA & LEMON PASTA
16 oz. package spaghetti
2 7 oz. cans albacore tuna in water, drained and flaked
1 c. crumbled feta
1/2 c. chopped red onion
1/4 c. chopped fresh dill
2 T. red pepper flakes
1 lemon, zested and juiced
Bring a large pot of water to a boil. Add spaghetti and cook until desired tenderness is reached, stirring occasionally; drain.
Transfer pasta to serving bowl. Add remaining ingredients and toss before serving.
Notes: This is fine as is, but I'm going to use half the amount of pasta next time so that there are more goodies in each bite. I'll also use shaped pasta simply because it's what I prefer. If you end up with leftovers, you may want to add a drizzle of oil to help the noodles separate.