Author Notes
This dish is delicious, nutritious, and extremely quick and easy; perfect for those busy weeknights! —Dana Sandonato
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Ingredients
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1 pound
linguini (can use spaghetti or fettuccine)
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1/4 cup
olive oil
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2
cloves of garlic, sliced
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1/2
red onion, diced
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5.6 ounces
can of light tuna, drained
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14.5 ounces
can of diced tomatoes, drained
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1 tablespoon
Dijon Mustard
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2 cups
raw baby spinach, ribboned
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1/2 cup
frozen peas
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Kosher salt and ground black pepper, to taste
Directions
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Heat olive oil in a large saucepan over moderate heat.
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Simultaneously prepare your pasta in a separate pot as per the package instructions.
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Add the garlic and onions into the saucepan; simmer until fragrant and onions are slightly translucent, approx. 3-5 minutes. Stir often to avoid browning.
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Add the drained tuna, diced tomatoes, and Dijon. Hit it with some kosher salt and ground black pepper, and mix well.
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Allow to simmer, stirring often, for approx. 5 minutes or until mixture thickens a bit.
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Add the spinach and the frozen peas; stir to mix.
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Once the pasta is ready and drained, add it to the saucepan. Mix well until all of the noodles are coated.
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Serve right away.
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