Tuna Quark Spaghetti with Peas and Lemon

Creamy spaghetti with low-fat quark, tuna and peas. The quark sauce is smoothed with Parmesan, lemon and a little pasta water, making the dish quick, light and very high in protein.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Spaghetti
• 140 g Tuna in its own juice, drained
• 250 g Low-fat quark
• 150 g Peas (frozen)
• 30 g Parmesan, grated
• 1 pc Lemon (zest and juice)
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 3 tbsp Pasta water
• Salt and pepper

Method

1. Cook the spaghetti in plenty of salted water until al dente, according to the package instructions. Just before draining, scoop out 100 ml of pasta water.
2. Add the peas to the pot during the last 3 minutes of cooking time, then drain everything.
3. Mix the quark with the grated Parmesan, the lemon zest, the juice of half a lemon and the finely chopped garlic. Thin with 3 tbsp of pasta water to a smooth sauce and season with salt and pepper.
4. Heat the olive oil in a large pan. Flake the tuna with a fork and warm it together with the peas in the pan for 2 minutes.
5. Add the spaghetti and the pea-tuna mixture to the pan and toss well. Remove from the heat, stir in the quark sauce, season with salt, pepper and the remaining lemon juice, and serve immediately.