Have a good week and good eating!
Allison
Makes 4-6 servings
Ingredients:
12 oz. uncooked bow tie pasta (farfalle)
1 Tbsp. margarine
1 ΒΌ cups milk (I used skim)
1 (1.2-oz.) pkg. creamy pesto sauce mix (I used Knorr's brand)
2 cups fresh spinach leaves, cut into small pieces
1 (12-oz.) can water-packed chunk white tuna, drained
1 (4-oz.) can mushrooms, drained
2 Italian plum tomatoes (Roma tomatoes), chopped
Preparation:
Cook pasta to desired doneness as directed on package. Drain in colander or strainer; cover to keep warm. Meanwhile, in a large saucepan, melt margarine over medium-high heat. Add milk and sauce mix; stir with a wire whisk until well blended. Bring to a boil, stirring constantly. Reduce heat. Add spinach; simmer 3 minutes, stirring occasionally. Add cooked pasta, tuna, mushrooms and tomatoes; stir gently to coat. Cook 3-5 minutes or until heated through.
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