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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot of boiling, salted water, cook the pasta until al dente. | 2. Drain, reserving 2 cups cooking water. Return the pasta to the pot to keep warm. | 3. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes. | 4. Season lightly with salt and pepper. Transfer to a plate and set aside. | 5. In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. | 6. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water. | 7. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. | 8. Add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. Add the cheese, season to taste with salt and pepper and toss again. Top each serving with the reserved croutons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orecchiette	1	lb		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
baguette	3	inches	cut	-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
arugula	2	bunches	chopped	-	-	-	-
tuna vegetable oil	2	cans	drained flaked	403.4676	0.0	89.7602	2.2667
lemon	1			1.2808	0.4116	0.0486	0.0132
pecorino romano cheese	1/2	cup	grated	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.