BOW TIE TUNA FLORENTINE

Bow Tie Tuna Florentine image

A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

Provided by Tracy

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 ¼ cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
½ cup sliced fresh mushrooms
3 (5 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped

Steps:

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.
In a large 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.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 34.4 mg, Fat 7.6 g, Fiber 3.7 g, Protein 37 g, SaturatedFat 2.5 g, Sodium 663.9 mg, Sugar 7.1 g