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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe off a site and modified it until it was low fat and really tasty. Ingredients:
2 cups button mushrooms, chopped in half |
2 cups fresh spinach, thinly sliced (you can substitute thawed frozen spinach) |
2 fresh tomatoes, diced |
1 (8 ounce) package pasta, your choice |
1 (6 ounce) can tuna in water, drained |
5 ounces low-fat sour cream (you can substitute low fat plain yogurt) |
2 ounces basil pesto sauce |
1/4 cup lemon juice |
oregano |
salt |
ground black pepper |
Directions:
1. Add the pasta to a pot of boiling water and cook for 8-10 minutes, until al dente, put aside.
2. Fry the mushrooms until they stop giving off liquid, put aside.
3. Heat the sour cream and pesto sauce in a pan until smooth.
4. Add the spinach and cook for 5 minutes, until spinach is wilted.
5. Add the pasta, mushrooms, tomatoes, tuna, oregano and lemon juice.
6. Add salt, pepper and oregano to taste.
7. Stir and cook gently for 5 minutes, until warmed through.
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