The only change I make in this dish from one time to the next is the greens. I've been loving kale in it lately but it works really well with arugula and spinach too. And if you don't have any fresh greens on hand, frozen spinach would be a great substitute, but be sure to cut the amount down to a cup or cup and a half if using frozen.
You can adjust the heat to your own taste. I typically don't add crushed red pepper when a recipe calls for it but I find just a pinch here adds a very subtle undercurrent of flavor and I miss it if it's not there. If you love your food spicy then toss in a palmful!
12 oz. whole wheat fusilli
2 12-oz. cans of tuna in olive oil
5 garlic cloves, minced
pinch crushed red pepper
zest of one lemon
3 cups chopped kale
1/4 c. fresh lemon juice
1/4 cup freshly grated Parmesan
Cook pasta in a large pot of boiling salted water according to package directions. Drain, and reserve 1/2 c. of the cooking liquid.
Meanwhile, heat a skillet over medium heat. Spoon tuna and oil from the cans into the pan and cook for 1 minute.
Add garlic, crushed red pepper, and lemon zest. Saute 2-3 minutes.
Add kale, cover with lid, and cook about 7 minutes, until kale is wilted.
Stir in lemon juice, Parmesan, cooked pasta, and reserved liquid and stir gently until pasta is coated.
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