A weeknight pasta that lets good canned tuna shine, built on the tuna's lemon and pepper already built in. Stir everything together in one pot and you have dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 610 calories a serving, 26 g protein, 87 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 oz pasta. Stir and cook until two minutes before the package says done, about 8 minutes.10 min
2. While the pasta cooks, mince 2 cloves garlic. Warm 2 tablespoons oil in a skillet over medium heat, add the garlic, and cook until fragrant, about 30 seconds.
3. Add 3 oz baby spinach to the skillet and cook, stirring, until it wilts, about 1 minute.2 min
4. Drain the pasta, reserving 1 cup pasta water. Add the pasta to the spinach, then add 1 can tuna with its liquid and stir to combine.
5. Add salt and pepper to taste, loosening the pasta with spoonfuls of pasta water if it seems tight. Serve warm.

Note Swap spinach for arugula or kale cooked until tender. Leftovers keep, covered, for two days; reheat gently with a splash of water. Serve with lemon wedges at the table.