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.
- 1 pound whole-wheat linguine, fettuccine, or spaghetti
- 2 cups plain Greek yogurt
- 3 tablespoons extra-virgin olive oil, plus more for garnish (optional)
- 1 can tuna, drained
- 1 lemon, zested and juiced
- 2 teaspoons garlic powder
- 3 tablespoons finely chopped flat leaf parsley, plus more for garnishing (optional)
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 plum tomato, diced, for garnish (optional)
- Cook pasta according to package directions.
- Meanwhile, combine remaining ingredients in a bowl, making sure to thoroughly break up tuna so that it’s really integrated into yogurt.
- Reserve about 1/2 cup cooking water before draining pasta. Transfer directly back into the pot and stir in 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. Serve pasta garnished with additional parsley, tomato, and a drizzle of extra virgin olive oil, if desired.