Be a bean counter! The new USDA guidelines recommend having 1 1/2 cups of legumes weekly for their protein, fiber, iron and more. This hearty, lightly tangy dish gets you a third of the way to your goal.

Ingredients

　　8 ounces spinach linguine

　　8 ounces canned Italian tuna packed in oil

　　1/4 cup fresh lemon juice

　　2 large cloves garlic, chopped

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1 can (15 ounces) cannellini beans, rinsed and drained

　　1 small red onion, thinly sliced

　　1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish

　　1/2 thinly sliced lemon (optional)

　　Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

Nutrition Per Serving

　　6 grams fat

　　1 gram saturated fat

　　62 grams carbohydrate

　　9 grams fiber

　　26 grams protein

　　#### Nutritional analysis provided by Self