Easy Summer time Tuna Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/3 box whole wheat penne1/4 c. veg. broth1/4 c. white wine (I used pinot grigio)2 handfuls sliced mushrooms (about 1/2 c.)2 handfuls spinach (regular or baby, about 1/2 c.)1 can diced tomatoes1/4 c. chickpeas1 6 oz. can tuna, drained2 slices provolone (optional)pepper, oregano, garlic powder to taste
1. Cook the pasta al dente according to directions.
2. While pasta is cooking, in a saucepan add the wine, veg. broth, mushrooms, and spinach (Fresh garlic here would also be good). Cover and let the spinach wilt.
3. Once the mushrooms are starting to get soft and the spinach wilts, add in the tomatoes and chickpeas. Also add in the garlic powder (if not using fresh), and some oregano. A few shakes of each will do. This should start to look like a brothy, veggie-ful sauce.
4. After the pasta is cooked and drained, add it to the pot of veggies and broth. Add in the tuna and stir. At this point there shouldn't be much sauce left, let it simmer and add some fresh ground pepper.
to serve, place a small spoonful in a bowl, add a slice of provolone, and top the cheese with another spoonful. If you don't have provolone, some Parmesan would also be tasty. This makes about 3 lunch sized portions, or 2 dinner sized.
You could also use a bit more pasta & veggies to get more servings and serve it with a big salad or grilled asparagus for a filling dinner.
Number of Servings: 3
Recipe submitted by SparkPeople user HLRICHARDSON1.
2. While pasta is cooking, in a saucepan add the wine, veg. broth, mushrooms, and spinach (Fresh garlic here would also be good). Cover and let the spinach wilt.
3. Once the mushrooms are starting to get soft and the spinach wilts, add in the tomatoes and chickpeas. Also add in the garlic powder (if not using fresh), and some oregano. A few shakes of each will do. This should start to look like a brothy, veggie-ful sauce.
4. After the pasta is cooked and drained, add it to the pot of veggies and broth. Add in the tuna and stir. At this point there shouldn't be much sauce left, let it simmer and add some fresh ground pepper.
to serve, place a small spoonful in a bowl, add a slice of provolone, and top the cheese with another spoonful. If you don't have provolone, some Parmesan would also be tasty. This makes about 3 lunch sized portions, or 2 dinner sized.
You could also use a bit more pasta & veggies to get more servings and serve it with a big salad or grilled asparagus for a filling dinner.
Number of Servings: 3
Recipe submitted by SparkPeople user HLRICHARDSON1.
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 8.6 g
- Cholesterol: 36.6 mg
- Sodium: 675.1 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.0 g
- Protein: 25.5 g
Member Reviews