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Linguine with Citrusy Yogurt and Tuna Sauce

This easy-to-make meal is perfect for when your schedule leaves little time to cook. And unlike many pasta dishes, it should leave you feeling totally satisfied but not uncomfortably stuffed.
Pasta Recipe: Linguine with Greek Yogurt and Tuna Sauce
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This recipe was created exclusively for Greatist by Ashley Bare of Ludlow Kitchen.

This may sound like a weird combination of ingredients, but it was one of my favorite easy meals back in college (and my mouth waters just thinking about it). Unlike a lot of pasta dishes, it leaves you feeling totally satisfied but not stuffed or weighed down. Plus, the sauce is no-cook, making it the perfect meal for a busy weeknight. I use whole wheat pasta and full-fat Greek yogurt, but any kind of pasta and plain yogurt will work.

Recipe: Linguine with Yogurt and Tuna Sauce

Pasta Recipe: Linguine with Greek Yogurt and Tuna Sauce
Makes 4 to 6 Servings

What You’ll Need:
1 lb. of whole wheat linguine, fettucine, or spaghetti 
2 cups plain yogurt
3 tablespoons extra virgin olive oil
1 can of tuna, drained (I use pole-caught, sustainably fished tuna)
Juice and zest of 1 lemon
2 teaspoons garlic powder
3 tablespoons finely chopped flat leaf parsley, plus a little for garnishing
1 teaspoon salt
1/4 teaspoon ground pepper
1 plum tomato, diced (optional for garnish)

What to Do:
1. Cook the pasta according to the directions on the package. 
2. While pasta is cooking, combine the rest of the ingredients in a bowl, making sure to thoroughly break up the tuna so that it’s really integrated into the yogurt.
3. Reserve about a cup of the pasta cooking water before draining the pasta. Transfer directly back into the pot and stir in the yogurt sauce. If pasta is a little dry and resistant to stirring, add pasta water a little at a time until sauce is evenly distributed. 
4. Serve pasta on a plate or in a bowl and garnish with a little extra chopped parsley and a drizzle of extra virgin olive oil (optional).

Happy eating!

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