Directions:
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Boil pasta until al dente. Drain and mix in spinach to wilt.
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While the pasta is boiling, heat oil over medium heat in a large skillet. Add onion and red pepper and cook until soft, about 5 minutes. Remove red pepper and hold on a separate plate.
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Mix milk with cornstarch and add to the onions and peppers and continue stirring until thickened. (Do not allow to boil)
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Add milk mixture to the pasta and spinach and stir in tuna.
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Serve while hot.
Tips:
If you don’t have StarKist Gourmet Choice® Yellowfin Tuna with Lemon Dill, use StarKist ®Tuna Fillets in Olive Oil and add 1 tsp. lemon juice and ½ tsp. dried dill weed to the pasta just before serving.
Recipe Benefits:
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Family Friendly
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Quick and Easy
Nutritional Information:
When using two 4.5 oz cans Yellowfin Tuna in Olive Oil, Lemon Dill
| Nutrition Facts |
|---|
| Serving Size (455g) |
| Servings Per Container 4 |
| Amount Per Serving |
| Calories | 650 | |
| Calories from Fat | 110 | |
| | | DV% |
| Total Fat | 12 g | 18 % |
| Saturated Fat | 2 g | 10 % |
| Trans Fat | 0 g | |
| Cholesterol | 30 mg | 10 % |
| Sodium | 570 mg | 24 % |
| Total Carbohydrate | 102 g | 34 % |
| Dietary Fiber | 8 g | 32 % |
| Sugars | 16 g | |
| Protein | 36 g | |
| Vitamin A | | 140 % |
| Vitamin C | | 70 % |
| Calcium | | 25 % |
| Iron | | 35 % |
