Linguine with Tuna & Spinach
This is an easy, pantry (and freezer) skillet dinner in just 30 minutes. Double or triple as needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 8oz (240gr) frozen spinach
- 8oz (240gr) tuna, net weight
- 2 cups )15oz, 450gr) tomatoes, chopped, with juices
- 1/4 cup (2oz, 60gr) green olives, sliced
- 1/4 cup (2oz, 60gr) roasted red pepper (pimiento) chopped
- 3/4 cup (3oz, 90gr) shredded cheese
- 4oz (120gr) linguine
Instructions
- Cook pasta according to package instructions. Drain
- Heat oil in medium skillet over medium heat.
- Add onions, garlic, and sauté for 5 minutes.
- Add tomatoes, juices, and simmer for 10 minutes.
- Add spinach (no need to thaw) and simmer 10 minutes longer, stirring to combine spinach with tomatoes.
- Add tuna, red pepper and heat through.
- Add pasta, olives, cheese and toss to combine – either in the skillet or in a large bowl. Serve
Notes
My spinach is whole leaves so I partially thaw it, then slice through a few times with a sharp knife. If you have a large jar of roasted peppers, just refrigerate and use within 3 – 4 days.
Keywords: linguine, tuna, spinach
