Ingredients
8
oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
1
tablespoon margarine or butter
1 1/4
cups milk
1
(1.2-oz.) pkg. creamy pesto sauce mix
2
cups fresh spinach leaves, cut into thin strips
1
(12-oz.) can water-packed white tuna, drained, broken into chunks
1
(2.5-oz.) jar sliced mushrooms, drained
2
Italian plum tomatoes, coarsely chopped
Preparation
In large saucepan, cook pasta to desired doneness as directed on package. Drain in colander or strainer; cover to keep warm.
In same saucepan, melt margarine over medium-high heat. Add milk and sauce mix; stir with wire whisk until well blended. Bring to a boil, stirring constantly. Reduce heat. Add spinach; simmer 3 minutes, stirring occasionally.
Add cooked pasta, tuna, mushrooms and tomatoes; stir gently to coat. Cook 3 to 5 minutes or until thoroughly heated.
