Nutrition per serving may change if servings are adjusted.
2 tablespoons plain hummus
1 tablespoon water
2 teaspoons extra-virgin olive oil
½ cup chopped red bell pepper
½ cup canned quartered artichoke hearts, drained and cut in half
1 cup lightly packed baby kale
4 pitted Kalamata olives, roughly chopped
1 (3 ounce) can no-salt-added light tuna in water, drained
½ cup cooked farfalle, preferably whole-wheat
1 tablespoon crumbled feta cheese
1 tablespoon toasted chopped walnuts
Juice from ¼ lemon (optional)
Whisk hummus and water in a small bowl. Set aside.
Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.
To make ahead: Cook pasta up to 1 day ahead and refrigerate.
506 calories;25 g fat(4 g sat); 7 g fiber; 38 g carbohydrates; 33 g protein; 164 mcg folate; 34 mg cholesterol; 3 g sugars; 0 g added sugars; 3,091 IU vitamin A; 75 mg vitamin C; 102 mg calcium; 4 mg iron; 747 mg sodium; 540 mg potassium
Vitamin C (125% daily value), Vitamin A (62% dv), Folate (41% dv), Iron (22% dv)