Tuna Pesto Florentine

On Thursday, I was again a woman alone, eating on her own. However, I made a dish that was so delicious, that I am almost glad Mark was not around. Let’s just say after a meal-and-a-half by myself there was nothing left. This dish was incredibly easy to make, and it’s really just a fancy version of a 1-pan tuna noodle dish.

Tuna Pesto Florentine

Ingredients:

8 oz of brown rice pasta, prepared

1 tablespoon of butter

1 cup of cream

4 tablespoons of pesta

2 cups of spinach

1 cup of sliced mushrooms

1 can of tuna, drained

2 roma tomatoes, chopped

Instructions:

1. In a large sauce pan, melt the butter over medium high heat. Add the cream and pesto, mixing together well. Bring to a slow boil, stirring regularly.

2. Reduce the head and add the mushrooms and spinach, simmering for 3.4 minutes.

4. Add pasta, tomatoes, and tuna. Mix together, and cook until heated throughout.

Note: Depending on the pesto and any other number of things, you may need to adjust the cream and pesto, based on desired creaminess. I added a couple extra tablespoons of pesto at the end. Also, I think I might add some fresh parmesan cheese next time.

Cost: 

1/2 package of brown rice pasta ~ 1.00

1 cup of cream ~ $.75

4 tablespoons of pest0 ~ $.60

2 cups of spinach ~ $1.00

1 cup of sliced mushrooms ~$.70

1 can of tuna, drained $1.49

2 roma tomatoes, chopped ~$.93

Total ~ $ 6.47


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