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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Angel Hair Tuna With Red Chile Flakes, Lemon and Olive Oil

Angel Hair Tuna With Red Chile Flakes, Lemon and Olive Oil

Nutrition & Movement
Prep Time: 15 min
Cook Time: 6-8 min
Ready In: 23 min

Servings: 4

Ingredients:

  • 6 tablespoons extra-virgin olive oil
  • 3 garlic cloves, slivered
  • 1 teaspoon dried red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, zested and juiced
  • 2 (5-ounce) cans tuna, packed in water, drained
  • 1 cup fresh spinach, chopped, or 10 ounces frozen spinach, thawed and drained
  • 1/4 cup grated Parmesan cheese
  • 1 pound angel hair pasta, cooked

Directions:
1. Set skillet over medium heat and add the olive oil, garlic and red pepper flakes. Warm for 2-3 minutes to infuse the oil and cook the garlic. Season with salt and pepper. Add lemon zest and juice. Remove from heat.
2. While still warm, combine tuna, spinach, the infused oil and cheese. Toss gently with forks or tongs until mixed thoroughly. Add pasta and toss again. Transfer to a large serving bowl or platter.

Chef's Tip: For an added crunch, top with toasted panko bread crumbs before serving.

Nutritional Information:
Amount Per Serving: Calories: 461 | Total Fat: 16g | Saturated Fat: 3g | Unsaturated Fat: 13g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 306mg | Carbohydrates: 58g | Fiber: 3g | Protein: 21g

Recipe courtesy of Get Real About Seafood.

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