Meatless Friday: Father Daren’s Tuna Pasta

Father Daren J. Zehnle, KHS, is a priest of the Diocese of Springfield, Illinois and is currently studying canon law at the Pontifical Gregorian University. Here he shares a favorite meatless dish.

Tuna Pasta

1 lb rainbow rotini (any pasta will work, but this one gives it some color)
1 can (6 1/2 oz) solid white tuna, packed in water, drained (I usually use two)
6-7 tablespoons olive oil
2 teaspoons lemon juice (freshly squeezed is best, and a little more never hurts)
1/2 cup chopped fresh parsley (or 6 teaspoons dehydrated flakes)
1/2 teaspoon garlic powder (a little more never hurts)
1 teaspoon salt
1/4 teaspoon pepper (a little more never hurts, but not much more)
1/2 teaspoon dried dillweed (the secret ingredigent; again, a little more never hurts)

Combine everything save the pasta and mix it together as the pasta is cooking. Once the pasta is ready, drain it and combine with the mixture. Stir it up and eat it right away. It couldn’t be simpler!

Makes 4 to 6 servings.

Copyright 2014 Father Daren J. Zehnle