Name: Italian Tuna and Spinach Pasta
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 375g penne rigate; 2 x 185g cans tuna with roasted capsicum and three beans; 2 medium zucchini (220g), trimmed, thinly sliced; 400g jar tomato and ricotta pasta sauce; 60g bag baby spinach leaves; Salt and pepper, to taste; Finely grated parmesan, to serve

Italian Tuna and Spinach Pasta

Get it on the table in under 20 minutes!

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Serves 4

Prep

10M

Cook

Total

16M

Try adding a 180g tub drained and chopped marinated and char-grilled eggplant for added flavour. Any shaped pasta can be used
in this dish.

Ingredients

375g penne rigate

2 x 185g cans tuna with roasted capsicum and three beans

2 medium zucchini (220g), trimmed, thinly sliced

400g jar tomato and ricotta pasta sauce

60g bag baby spinach leaves

Salt and pepper, to taste

Finely grated parmesan, to serve

Method

Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving 1⁄2 cup of the cooking liquid. Cover pasta to keep warm.

Place undrained tuna, zucchini, pasta sauce and reserved cooking liquid in the same stockpot over a medium to high heat. Stir for about 4 minutes, or until zucchini are tender.

Return pasta to stockpot with spinach. Stir over heat until spinach is just wilted. Season with salt and pepper. Remove from heat.

Serve pasta with grated parmesan.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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