Pasta with Spinach & Tuna
If you like the peppery pungency of arugula, add about 1/2 cup of very finely shredded arugula in step 4 when you add the tuna and Parmesan. Do not cook the arugula or its flavor will be diminished.
  • 12 ounces whole wheat pasta, such as fusilli
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1-1/4 pounds tomatoes, coarsely chopped
  • 1 pound baby spinach, coarsely chopped
  • 1 can (6 ounces) water-packed albacore tuna, drained
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup chopped toasted walnuts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

1. In a large pot of boiling water, cook the pasta according to package directions. Drain.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.

3. Add tomatoes, and cook, stirring, until tomatoes begin to soften, about 5 minutes

4. Increase heat to high and add spinach, and cook, stirring, until spinach just wilts, 2 to 3 minutes. Add drained pasta, tuna, Parmesan, walnuts, salt, and pepper and toss gently to combine.

Nutritional Information
Per serving: 460 calories, 13g total fat, 2.5g saturated fat, 4.7g monounsaturated fat, 4.5g polyunsaturated fat, 11g dietary fiber, 28g protein, 66g carbohydrate, 22mg cholesterol, 934mg sodium.
Good source of: beta-carotene, fiber, folate, iron, magnesium, omega 3s, potassium, selenium thiamin, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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