Day 9, Recipe 8: Deliciously light lunchtime pasta

As I've mentioned, I'm pretty 'lax when it comes to preparing pasta. I had a craving for something tuna related for lunch today and automatically thought of tuna melts. After factoring in the calories of the cheese and mayo, and finding only flavoured tuna in my cupboard, I had to get a little more creative. This concoction of mine was easy and so tasty- it came together in under 15 minutes! Using the vegetable rotini added some color into the dish, but use whatever pasta you have handy. You can double the portion if preparing for dinner and I would think if it was chilled, it would even make a great pasta salad! I wouldn't recommend doubling the tuna though- this little can packs a punch!

1 can             Cloverleaf Garlic and Hot Pepper Flaked Light Tuna
1 cup             Vegetable rotini pasta
2 T                light feta cheese, crumbled
2 t                 lemon juice concentrate
                     salt & pepper, to taste
                     sprinkle of parmesan cheese

Boil a pot of water and cook the pasta until it is al dente (approximately 9-11 minutes for vegetable pastas).
Drain the pasta and return to pot. Add can of tuna, feta cheese, and lemon juice. Season with salt and pepper. Sprinkle parmesan cheese over top and serve! Mmm, delicious.

The juices that the tuna is packed in provides enough to coat the pasta without being oily. All of the cloverleaf light tuna tins are a great thing to have handy- simply open & spoon onto pita bread with some hummus for a satisfying snack anytime!

Day 7, Recipe 6: Not Your Average Pasta..Puttanesca

Alright, so I slacked off yesterday & fell to the temptation of all you can eat sushi. I guess I should have committed to taking a days rest every 7 as we love to go out and dine. Aji Sai is right at Queen & Spadina and has, by far, the best AYCE menu in Toronto- in my opinion anyways.

Tonight, I was craving pasta.I'm terrible when it comes to finding recipes though- there's always so many modifications I feel I need to make. This recipe was pieced together from various websites I came across. Most of the recipe is modified to suit my liking- Enjoy!

4 T         olive oil
1            onion, chopped
3-4         garlic cloves, minced
3            fresh basil leaves, chopped
1/4 t       red pepper flakes
1 C        cherry tomatoes, quartered
1/2 can   diced tomatoes
1 tin       anchovies in oil
1 C        fresh baby spinach
             salt & pepper to taste
1/4 C     feta cheese, crumbled
             spaghettini, prepared as per package directions.

Boil a pot of water for the spaghettini. When the water is almost at boiling, begin making sauce.
Heat olive oil over medium high and add onions and garlic; saute until fragrant- about 1 minute. Add basil, saute until onion is translucent, approximately another 1-2 minutes.
Add red pepper flakes and cherry tomates, stirring to mix with onion mix. Pour diced tomatoes and diced anchovies into skillet, cover and simmer for 3 minutes.
Add spinach and stir into skillet, cooking for no more then 2 minutes over medium heat- just until slightly wilted.
Remove from heat, season with salt and pepper and crumble feta cheese over top; stir and serve with garlic toast!