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.
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
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.
2 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.
3 Return pasta to stockpot with spinach. Stir
over heat until spinach is just wilted. Season with salt and pepper. Remove from heat.
4 Serve pasta with grated parmesan.