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Lets face it, we’re always busy regardless what time of year. But with Summer around we are busy on top of wanting to enjoy those days of perfect weather to do the things we couldn’t do otherwise. With this quick dish you can’t get anymore healthy with pasta when you throw together a bunch of tuna, spinach, garlic and sun-dried tomatoes. It’s light and filling enough to not weigh you down on those hot days we’ve been having. I eat this either cold, room temperature or warmed up depending on my mood, it’s super yummy either way. tunapasta01

I’ve made this with arugula instead of spinach and it’s just as yummy. There are no rules so, feel free to use any leafy green and any other favorite veggie that appeals to you. That’s the best thing about cooking is you can eat healthy and make it taste good, it’s all about using lots of fresh flavor and your favorite ingredients. If you’re gluten free, use a GF pasta or any other pasta alternative like whole wheat, quinoa pasta for more protein or zucchini noodles for low carb! You can learn about zucchini noodles and how you can easily make them on my Garlic Shrimp Zoodle recipe. Enjoy!


6 – 8 servings

1 lb. rotini
Olive oil
1/2 red onion, chopped
1 lemon, juice
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon, sea salt
3/4 cup sun-dried tomatoes in olive oil, finely chopped
3 tablespoons olive oil from sun-dried tomato jar
2 tablespoons tomato paste
2 cans albacore tuna packed in water, drained & flaked
3 cups tightly packed fresh spinach (or arugula)
1/2 cup grated parmesano reggiano

Fill a large pot of water for the pasta and bring to boil. Cook the pasta according to the instructions on the packaging. When the pasta is done, reserve a glass of pasta water and set aside.

In a large skillet on medium-high heat, drizzle the bottom with olive oil and saute the onions until softened. Add a splash of the reserved pasta water, lemon juice, minced garlic, red pepper flakes, sea salt, sun-dried tomatoes, sun-dried tomato olive oil, and tomato paste. Reduce heat to low-medium and simmer for abount 3-5 minutes.

Add the tuna and fresh spinach, toss for a good minute allowing everything to warm through. Then, add the pasta, stir until everything is well incorporated.

Toss the parmesano reggiano while piping hot and serve immediately.