Everything Pasta

Pasta with red sauce, tuna and tons of vegetables. Great use for leftover veggies or shelf stable canned items that can always be kept on hand. Add whatever your family likes, here's what I use.

"Basically a staple. If I didn't have cheese, tuna, olives, basil and onions I probably would make this, but just everything else can be stubstituted based on what you have." - lavieenfete

Yield: 4 Servings Ready in 40 minutes

Cuisine: italianMain Ingredient: Pasta

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Verified by cferrara

Original recipe makes 4 Servings

3 cupsrotini or penne; (I use Barilla Plus)

4 ouncesreduced fat cheddar cheese; cubed or grated

1 ounceparmesan cheese; grated, plus additional for topping

2 canstuna canned in olive oil, drained; (I love Tonnino in olive oil with oregano from Whole Foods)

1-2 romatomatoes; chopped

1 loosely packed cupfresh basil; chiffonade (reserved some for topping)

1 can (15 oz)artichoke hearts; chopped

1 jartomato sauce; (I use roasted garlic sauce from Trader Joe's)

1 canblack olives; sliced (or kalamata)

1/2 cuponion; chopped

1 can (15 oz)cannellini beans; drained and rinsed

1 cupspinach; roughly chopped

1/4 cupscallions; chopped for topping

2 clovesgarlic; chopped

Everything Pasta Preparation

Start chopping your veggies while boiling water in a large pot for the pasta.

When you're about done chopping, add the pasta to the boiling water and cook according to package directions.

When the pasta is cooked, strain out the water and return the pasta to the pot. Be sure to reduce the heat. Add the pasta sauce and grated cheese and cover the pot for a few minutes, allowing the cheese to melt.

Add your vegetables and tuna, mix gently to combine and allow everything to heat through evenly.

Serve and top with parmesan cheese, basil, and scallions.

Notes

Tuna in pasta may sound strange if you've never tried it, even tuna packed in oil. However, simple Pasta al Tonno (plain pasta topped with oil packed, canned tuna) is a common recipe in Italy and is considered a staple, much like mac and cheese, for children. This is a healthier, protein packed, more adult version of the classic and the oil from the tuna adds very minimal fat to the dish once drained.