Tuna Pasta Florentine

Sunday, September 19, 2010

Hello Dear Readers!
I am doing some catching up on my recipes today.  I am sorry this one took so long for me to post.  I had to rework the recipe a bit.   This meal can be very budget friendly if made with ingredients that are in season.  I know some of you have been requesting to see it, so here it is!

Tuna Pasta Florentine

  • 1 pkg spiral pasta or your favorite shaped pasta
  • 2 cans tuna in water
  • 1 pint grape or cherry tomatoes
  • 1 onion, chopped
  • 1/2 cup milk
  • 1 tbsp. cornstarch
  • 1/4 cup sour cream
  • 1/4 cup dry white wine
  • 1 lb fresh spinach
  • 1 cup sliced mushrooms (if desired - I left these out because David HATES mushrooms, but I love them and think they would be good in this).
  • 1 tsp. butter and 1 tsp. olive oil
  • 1 cup swiss cheese, shredded
Cook the pasta according to package directions.  In a large, deep sided skillet, heat the butter and olive oil.  Add the onions and saute until translucent, 3-5 minutes.  Add the wine and cook until reduced by half, another 2 minutes or so.  In a smallish bowl, mix the cornstarch and milk together until the cornstarch is completely dissolved.  Add it to the skillet, along with the tuna, the spinach, tomatoes and mushrooms (if using).  Turn heat down to medium low and allow to simmer, stirring frequently until the sauce is thick and smooth.  Add the sour cream and the cheese and stir to combine.  Toss the pasta with the sauce and serve with extra cheese if desired!

Until next time, happy and HEALTHY cooking and EATING!


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