Prep 5 mins
Cook 15 mins
A lovely mix of tuna, spinach and pasta. Served hot, this makes a great late night supper. Great cold, too!
- 3⁄4 lb campanelle pasta (or small shells)
- 2 (6 ounce) cans tuna in vegetable oil
- 1 (9 ounce) bag fresh spinach
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄8-1⁄4 cup seasoned dry bread crumb
- 1⁄8-1⁄4 cup parmigiano-reggiano cheese, grated
- Cook pasta in large pot according to package directions. Meanwhile, drain tuna, set aside. Mince garlic, set aside.
- When pasta is done, drain and set aside. Reduce heat to medium. In same pot, add olive oil. Add garlic. Saute garlic over medium-low heat, stirring frequently until garlic takes on color. When garlic is colored to a medium golden brown, add spinach. Lid pot and reduce heat, stirring occasionally. When spinach is shiny and wilted, add tuna. Stir. Lid and let simmer for one minute. Add pasta, stir. Lid again, let simmer one minute. Add breadcrumbs, stir, lid for one minute. Add cheese, stir and serve.
This is good. Very simple. I used arugula because that is what I had in the fridge. And I skipped the bread crumbs. This is good warm or cold.
Yummy as it is. Added the can of water tuna . Let the water evaporate. Did not drain for the vitamins
ANYTHING my kids will eat rates FIVE STARS! Super easy, quick, delicious and nutritious. WONDERFUL alternative to the same-old-same-old tuna casserole. THANKS!!!