Ingredients
375g penne rigate
2 x 185g cans tuna with roasted capsicum and three beans
2 medium zucchini (220g), trimmed, thinly sliced
400g jar tomato and ricotta pasta sauce
60g bag baby spinach leaves
Salt and pepper, to taste
Finely grated parmesan, to serve
Method
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Cook pasta in a large stockpot of boiling, salted water until tender. Drain, reserving 1⁄2 cup of the cooking liquid. Cover pasta to keep warm.
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Place undrained tuna, zucchini, pasta sauce and reserved cooking liquid in the same stockpot over a medium to high heat. Stir for about 4 minutes, or until zucchini are tender.
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Return pasta to stockpot with spinach. Stir over heat until spinach is just wilted. Season with salt and pepper. Remove from heat.
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Serve pasta with grated parmesan.
