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Tuna Bow Tie Pasta Florentine

Tuna Bow Tie Pasta Florentine
  • Prep 20 min
  • Total 0 min
  • Ingredients 8
  • Servings 4
Add fresh spinach and Italian plum tomatoes to some pantry ingredients you keep on hand. It's easy Italian tonight!
Updated March 7, 2005

Ingredients

  • 8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
  • 1 tablespoon margarine or butter
  • 1 1/4 cups milk
  • 1 (1.2-oz.) pkg. creamy pesto sauce mix
  • 2 cups fresh spinach leaves, cut into thin strips
  • 1 (12-oz.) can water-packed white tuna, drained, broken into chunks
  • 1 (2.5-oz.) jar sliced mushrooms, drained
  • 2 Italian plum tomatoes, coarsely chopped

Steps

  • 1
    In large saucepan, cook pasta to desired doneness as directed on package. Drain in colander or strainer; cover to keep warm.
  • 2
    In same saucepan, melt margarine over medium-high heat. Add milk and sauce mix; stir with wire whisk until well blended. Bring to a boil, stirring constantly. Reduce heat. Add spinach; simmer 3 minutes, stirring occasionally.
  • 3
    Add cooked pasta, tuna, mushrooms and tomatoes; stir gently to coat. Cook 3 to 5 minutes or until thoroughly heated.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
380
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
1200mg
50%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
12%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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