Light Tuna Pasta 5This dish was inspired by one of those hodgepodge dishes in my house growing. It’s amazing what you can come up with when you’re ow on ingredients and decide to just throw a bunch of stuff together; sometimes it’s win, sometimes it’s fail. “Tuna pasta” was a hit, though. My Mom had her own version of the “tuna pasta”, and my Dad had his own version of the “tuna pasta without all that extra shit Mom puts in it” (by shit he meant vegetables, and in my Mom’s defense, her version was delicious). Now I have my version, which we’ll call Light Tuna and Tomato Pasta, and it’s just right. It’s light, but it has so. much. flavor. It’s also easy to whip together, so you can get a nutritious meal in 30 minutes or less. Oh, and leftovers are incredible. Some pasta dishes aren’t too awesome when reheated, but this one is! So make it, eat it for dinner, pack it up for your lunch the next day, and end things off with a self high-five.

If you’re not into tuna, you can omit it! This would still be a fab dish. But then again, if you’re not into tuna, you probably didn’t bother clicking on this recipe to check it out in the first place, so…


Light Tuna Pasta 2

Light Tuna Pasta 3

Light Tuna Pasta bowl

[optin-cat id=”4760″]

Get the Recipe:

Light Tuna and Tomato Pasta

Ingredients

  • 1 lb linguini, can use spaghetti or fettuccine
  • 1/4 cup of olive oil
  • 2 cloves of large garlic, sliced
  • 1/2 red onion, diced
  • 5.6 oz can of light tuna, drained
  • 14.5 oz can of diced tomatoes, drained
  • 1 tablespoon of Dijon mustard
  • 2 cups of raw baby spinach, ribboned
  • 1/2 cup of frozen peas
  • Kosher salt and ground black pepper, to taste

Instructions 

  • Heat olive oil in a large saucepan over moderate heat.
  • Simultaneously prepare your pasta in a separate pot as per the package instructions.
  • Add the garlic and onions into the saucepan; simmer until fragrant and onions are slightly translucent, approx. 3-5 minutes. Stir often to avoid browning.
  • Add the drained tuna, diced tomatoes, and Dijon. Hit it with some kosher salt and ground black pepper, and mix well.
  • Allow to simmer, stirring often, for approx. 5 minutes or until mixture thickens a bit.
  • Add the spinach and the frozen peas; stir to mix.
  • Once the pasta is ready and drained, add it to the saucepan. Mix well until all of the noodles are coated.
  • Serve right away.