Description
A delightful and easy recipe for Pesto Tuna Pasta that combines the freshness of cherry tomatoes, the richness of pesto, and the savory goodness of tuna. This dish is quick to make and bursting with flavor.
Ingredients
Scale
Pasta:
- 8 ounces uncooked pasta (such as rotini or other short pasta)
- large pot of salted water (for cooking pasta)
Spinach:
- 1–4 cups baby spinach
- 1 tablespoon olive oil
Tomatoes:
- 1–2 cups cherry tomatoes (or grape tomatoes, halved)
- 1–2 cloves garlic (minced or grated)
- ½ teaspoon Italian seasoning (or dried oregano)
- salt and pepper (to taste)
Other:
- ⅓ – ½ cup pesto (store-bought or homemade)
- 1–2 cans tuna in olive oil (drained (lemon-flavored, smoked, or pesto-flavored tuna if available))
- lemon juice, freshly grated Parmesan, red pepper flakes, extra virgin olive oil (to taste)
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente. Drain but do not rinse. Stir in baby spinach to wilt.
- Prepare Tomatoes: Sauté garlic, halved tomatoes, Italian seasoning, salt, and pepper until softened.
- Combine Ingredients: Mix pesto into the pasta, then add tomatoes and tuna. Adjust seasoning as needed.
- Final Touches: Add lemon juice, Parmesan, red pepper flakes, and olive oil to taste. Serve and enjoy!
Notes
- You can customize this dish by adding olives, capers, or sun-dried tomatoes for extra flavor.
- Feel free to use whole wheat or gluten-free pasta for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg
Keywords: Pesto Tuna Pasta, Pasta Recipe, Italian Pasta, Tuna Recipe
