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Tri Color Pasta with Tuna, Spinach & Artichokes by The Eat Clean Diet

by Teresa Valdez on August 6, 2013

tri-color pasta with tuna spinach and artichoke hearts


• 12 oz / 340 g tri-color pasta (such as farfalle, penne or shells)
• 15 oz / 425 g no-salt-added sold white albacore tuna* (see note) in water, drained
• 8 cups / 1.9 L fresh baby spinach
• 1 x 13- to 14-oz / 385 to 414 ml BPA-free can quartered artichoke hearts in water, drained
• 1 ½ cups / 360 ml cherry or grape tomatoes, halved
• ½ cup / 120 ml chopped pepperoncini
• ½ cup / 120 ml chopped fresh basil
• ¼ cup / 60 ml chopped fresh dill
• 1 lemon, zested and juice
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ tsp / 2.5 ml each sea salt and freshly ground black pepper


  1. 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.

Tosca’s Tip

This dish will keep in the refrigerator for up to two days. It also travels well, so why not double the recipe and have planned leftovers?


If you’re not a pescetarian, you can easily substitute another Clean protein source for the tuna in this recipe. Try tofu, edamame, egg whites (if you’re an ovo vegetarian), quinoa, hempseeds, spirulina, beans, nuts or seeds. See other great protein options on page 145 of The Eat-Clean Diet® Vegetarian Cookbook!


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