Ingredients for Tuna Pasta Florentine
- Button Mushrooms
- 5 oz fresh spinach
- 1/2 cup cherry or grape tomatoes, halved
- 8 oz pasta (penne, rotini, or your favorite shape)
- Tuna In Water
- Low Fat Sour Cream
- 1/4 cup pesto (store-bought or homemade)
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Ground Black Pepper
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How to Make Tuna Pasta Florentine
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown (about 5-7 minutes). Set aside.
- In a medium saucepan, combine the light sour cream and pesto. Heat over low heat, stirring frequently, until smooth and warmed through (about 2-3 minutes).
- Add the spinach to the saucepan with the sour cream and pesto mixture. Cook for 2-3 minutes, or until the spinach is wilted.
- Add the cooked pasta, sauteed mushrooms, halved tomatoes, drained tuna, oregano, and lemon juice to the saucepan.
- Season with salt and pepper to taste.
- Stir gently to combine everything. Cook for another 2-3 minutes, or until heated through. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
19g
Fat
21g
Carbs
22g
