Gut Friendly Cilantro-Lime Whole Wheat Pasta with Tuna & Tomatoes
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Learn more →Ingredients
4 servings
- 8 oz whole wheat pasta (penne or fusilli)
- 1 tsp salt, plus more for pasta water
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 pint (10 oz) cherry tomatoes, halved
- ½ tsp red pepper flakes
- 2 cans (5 oz each) tuna packed in olive oil, drained
- 1 tsp lime zest (from about 1 lime)
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ tsp black pepper
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup reserved pasta cooking water
For serving
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 2 tbsp of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely — garlic can brown quickly.
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