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Farfalle Tuna Florentine

© Allison Huller McAlister

Looking for a recipe that's delicious and low in fat? I found one this week called Farfalle Tuna Florentine. This dish is quite easy to prepare and makes for a beautiful presentation. My husband said it easily gets five stars for appearance. As for taste, this pasta is quite yummy. The spinach and creamy pesto sauce work very well together. And not only is it yummy, it's also pretty healthy for you. We gave it a solid four stars, and I will most definitely be making this one again. It's exactly the kind of lighter fare that most people look for in the summertime. As far as tuna and pasta dishes go, this one is surely better for you than my Cheesy Tuna Noodle, which is loaded with cheese.

My young daughter loved it, too, even though it contains spinach and tomatoes-two vegetables that she doesn't particularly like very well. Most children I know don't like many veggies, so this may be just the way to get them to eat their spinach. Heck, even some adults aren't too keen on spinach, but chances are they'll love it in this pasta!

Have a good week and good eating!
Allison

Farfalle Tuna Florentine

Makes 4-6 servings

Ingredients:
12 oz. uncooked bow tie pasta (farfalle)
1 Tbsp. margarine
1 ¼ 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.