Tuna and White Bean Pasta

This pasta dish is one of my sister's favorites! The sauce is so light, and adding feta cheese on top adds a great tang. This was my first time adding the tuna, and it was absolutely incredible! However, it is not necessary because the beans provide protein. So if tuna isn't your thing, this recipe is still delicious, easy, and couldn't be cheaper! Try to stop after one bowl...

Tuna and White Bean Pasta

Serves 4

-2 cups whole wheat rotini (or whatever short pasta you have on hand)

-1 cup baby spinach leaves

-1/2 cup mushrooms, halved

-1 clove garlic, minced

-2 tablespoons olive oil

-1 14.5 oz can diced tomatoes 

-1 15.5 oz can cannelini beans, drained and rinsed (any white bean works)

-1 can tuna packed in olive oil, drained   *Tuna in olive oil has much more flavor, but tuna packed in water works just as well.

-1/4 cup shredded parmesan

-Feta cheese to top

1. Cook pasta according to package.

2. Sauté mushrooms in olive oil over medium-high heat until browned. Add garlic and spinach and cook for another minute. 

3. Add tomatoes, drained beans, and tuna. Season with salt, pepper, and red pepper flakes as desired. Simmer for about 5 minutes. 

4. Drain pasta and toss into saucepan with sauce. Mix together pasta and sauce and stir in parmesan cheese. Serve in a bowl, and top with feta cheese (as desired). 

*A splurge option: For a couple more dollars, chopped kalamata olives added to the sauce would add a great salty bite, and work with the Greek theme of the ingredients. Not to mention, olives are the greatest snack...

How is that for easy? Full of protein and great flavor... Enjoy!