![HERE IS YOUR SECOND RECIPE FOR THE CHALLENGE!! Please post your photo and review by Thursday, April 19th and tag it with #FameECDVeg
NOTE: Even if you didn’t participate in the first recipe, you can still join now! Also, if you are unable to find a certain ingredient or need to make a swap due to allergies or preference you may do so, just please make a note of this in your recipe review. Thanks!
Happy cooking!
Tri-Color Farfalle with Tuna, Spinach and Artichoke Hearts
[ PESCATARIAN / QUICK ]
Farfalle, or bowtie, pasta is a kid-friendly shape that has always been a major hit in my house. You just might be able to get your kids to eat their spinach and tuna when they are mixed with these guys.
Prep: 15 minutes
Cook: 12 minutes
Yield: 8 x 2-cup servings
12 oz (340 g) tri-color farfalle pasta (such as spinach and tomato), or similar sized pasta such as penne or shells
15 oz (425 g) no-salt-added solid white albacore in water, drained
8 cups (1.92 L) fresh baby spinach
1 x 13- to 140 oz (385 to 414 ml) can quartered artichoke hearts in water, drained
1½ cups (360 ml) cherry or grape tomatoes, halved
½ cup (120 ml) chopped pepperoncini
½ cup (120 ml) chopped fresh basil
¼ cup (120 ml) chopped fresh dill
1 lemon, zested and juiced
1 Tbsp (15 ml) extra virgin olive oil
½ tsp (2.5 ml) each sea salt and freshly ground black pepper
Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving ¼ cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.
Chill Out
This dish will keep in the refrigerator for up to two days.
On-the-Go
This dish travels well! Why not double the recipe and have planned leftovers?
Calories: 172, Calories From Fat: 35, Protein: 17g, Carbs: 17g, Total Fat: 4.5g, Saturated Fat: 1g, Trans Fat: 0g, Fiber: 1.6g, Sodium: 322mg, Cholesterol: 37mg,](http://24.media.tumblr.com/tumblr_m23kme7DcO1r43dlbo1_500.png)
HERE IS YOUR SECOND RECIPE FOR THE CHALLENGE!! Please post your photo and review by Thursday, April 19th and tag it with #FameECDVeg
NOTE: Even if you didn’t participate in the first recipe, you can still join now! Also, if you are unable to find a certain ingredient or need to make a swap due to allergies or preference you may do so, just please make a note of this in your recipe review. Thanks!
Happy cooking!
Tri-Color Farfalle with Tuna, Spinach and Artichoke Hearts
[ PESCATARIAN / QUICK ]
Farfalle, or bowtie, pasta is a kid-friendly shape that has always been a major hit in my house. You just might be able to get your kids to eat their spinach and tuna when they are mixed with these guys.
Prep: 15 minutes
Cook: 12 minutes
Yield: 8 x 2-cup servings
12 oz (340 g) tri-color farfalle pasta (such as spinach and tomato), or similar sized pasta such as penne or shells
15 oz (425 g) no-salt-added solid white albacore in water, drained
8 cups (1.92 L) fresh baby spinach
1 x 13- to 140 oz (385 to 414 ml) can quartered artichoke hearts in water, drained
1½ cups (360 ml) cherry or grape tomatoes, halved
½ cup (120 ml) chopped pepperoncini
½ cup (120 ml) chopped fresh basil
¼ cup (120 ml) chopped fresh dill
1 lemon, zested and juiced
1 Tbsp (15 ml) extra virgin olive oil
½ tsp (2.5 ml) each sea salt and freshly ground black pepper
Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving ¼ cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.
Chill Out
This dish will keep in the refrigerator for up to two days.
On-the-Go
This dish travels well! Why not double the recipe and have planned leftovers?
Calories: 172, Calories From Fat: 35, Protein: 17g, Carbs: 17g, Total Fat: 4.5g, Saturated Fat: 1g, Trans Fat: 0g, Fiber: 1.6g, Sodium: 322mg, Cholesterol: 37mg,
