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🍝 Creamy Tuna Pasta with Spinach

635 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni
• 1 clove of garlic
• 200 g spinach
• 1 can tuna in water (150 g drained weight)
• 4 tbsp olive oil
• 100 g whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in the salted water until it is al dente (firm to the bite).
3. 3. Peel the garlic cloves and chop them very finely.
4. 4. Wash the spinach thoroughly and remove any tough stems.
5. 5. Place the wet spinach in a pot with a little boiling salted water.
6. 6. Let the spinach wilt briefly until it is soft.
7. 7. Place the spinach in a colander and let it drain well.
8. 8. Open the can of tuna and let the water drain off.
9. 9. Break up the tuna fillet into coarse pieces using a fork.
10. 10. Heat olive oil in a large pan over medium heat.
11. 11. Add the chopped garlic to the pan and sauté it briefly.
12. 12. Add the drained spinach to the pan and steam it briefly.
13. 13. Wait until the remaining liquid in the spinach has evaporated.
14. 14. Pour the cream into the pan and stir.
15. 15. Season the sauce with salt and black pepper.
16. 16. Gently fold the chopped tuna into the sauce.
17. 17. Place the cooked pasta in a colander and let it drain.
18. 18. Reserve about half a cup of the pasta cooking water in a glass.
19. 19. Add the drained pasta directly to the pan with the tuna mixture.
20. 20. Add the reserved pasta water gradually to achieve the desired consistency.
21. 21. Season the pasta again generously with black pepper.
22. 22. Plate the rigatoni and serve immediately.

Nutrition per serving

• kcal: 635
• Protein: 25 g · Fett/Fat: 27 g · Carbs: 72 g