Bow Tie Tuna Florentine recipe

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Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 ¼ cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
½ cup sliced fresh mushrooms
3 (5 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped

Nutrition Info

437.3 calories
carbohydrate: 53.4 g
cholesterol: 34.4 mg
fat: 7.6 g
fiber: 3.7 g
protein: 37 g
saturatedFat: 2.5 g
servingSize: -
sodium: 663.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix, bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.

  3. Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.

Recipe Yield

4 servings

Recipe Note

A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

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