Post by marlaoh on May 21, 2003 6:09:47 GMT -6
Bow Tie Tuna Florentine
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 In a saucepan, melt the margarine over medium/high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
3 Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Makes 4 servings
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 In a saucepan, melt the margarine over medium/high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
3 Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Makes 4 servings