Whole Wheat Rotini with Italian Tuna and Spinach

3, 6 oz. cans imported Italian tuna in olive oil
¼ cup capers, drained
2 large garlic clove, minced
1 onion (small to medium)
2 tsp. grapeseed oil
1 bag of baby spinach
freshly ground black pepper to taste
lemon juice to taste
12 oz. bag of whole wheat rotini

You can use any type of pasta and add tomatoes or hearts of palm as well!

Bring a large pot of water to boil to cook pasta. While water is coming to a boil, in a large enough skillet to accommodate all ingredients (including cooked pasta) saute the garlic in a 2 tsp. of grapeseed oil, over medium low to medium heat, until lightly golden. Add the onion. Add the tuna with the oil, about 3 minutes.

Cook pasta according to package directions, until al dente. Right before your pasta is ready, add the baby spinach to the tuna mixture and fold until the spinach is wilted. Add capers.

Drain the shells in a colander, just keep a 1/2 cup of the starchy pasta to add if it's dry (you don't want to use so much water that it washes out the wonderful flavors of this dish). Finish the dish with a sprinkling of black pepper and a squeeze or two of lemon juice!

Serving Size: This makes enough for 4 servings, or 2 generous servings and an awesome lunch the next day!

Number of Servings: 6

Recipe submitted by SparkPeople user CEAB314.