QUICK FIX weeknights
TUNA AND SPINACH PASTA
SERVES 4 PREP AND COOK: 16 MINS
375g penne rigate pasta
2 x 185g cans tuna with roasted capsicum and three beans
2 medium zucchini, thinly sliced
400g jar tomato and ricotta pasta sauce
60g bag baby spinach leaves
Finely grated parmesan, to serve
1 Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving ½ 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.
Serve pasta with
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