A quick and easy weeknight pasta with plenty of veggies, protein, and flavor. This is a staple in my home, and a recipe that I love to make when I’m home alone for the evening.
Free from: peanuts, nuts, dairy, egg, soy, shellfish
Alternatives: you can use whichever brand of pasta or gluten-free pasta that is allergy-safe for you
1 tbsp olive oil, divided
1 pint of cherry tomatoes
1/2 tsp finely chopped garlic
1 shallot, thinly sliced
1 cup chopped asparagus
1 tsp capers
2 tbsp lemon juice (about 1 lemon)
1 tbsp chopped sun dried tomatoes
1 small tin of tuna packed in olive oil
4 cups cooked fusilli
2 cups baby arugula
salt and pepper to taste
Preheat the oven to 400F and line a pan or baking dish with parchment paper. Toss the tomatoes with about 2 tsp of olive oil and spread them out on the pan, then season with salt. Roast for 20 minutes, or until popped and splintered.
Heat the remaining olive oil in a pan with the garlic and shallot until it becomes fragrant. Add the asparagus and cook for a few minutes until it turns bright green. Add the capers, lemon juice, sun dried tomatoes, and tuna and heat through. Add the cooked fusilli, baby arugula, and roasted tomatoes, and toss well. Season with salt and pepper to taste.
Serve nice and hot. Serves 2.