Italian
Tuna and White Bean Penne
This quick and easy pasta dish combines pantry staples for a satisfying weeknight meal.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $14.70 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 400 gPenne
- 2 cansCanned chunk light tuna, drained
- 1 canCanned white kidney beans, drained and rinsed
- 150 gBaby spinach
- 1Lemon, juiced
- 2 clovesGarlic, minced
- 30 mlOlive oil
- 6 gSalt
- 3 gGround black pepper
Method
- Bring a large pot of salted water to a boil. Add the 400 g penne and cook until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining.⏱ 12 min timer in cook mode
- While the pasta cooks, heat the 30 ml olive oil in a large skillet over medium heat. Add the 10 g minced garlic and cook for 1 minute until fragrant.⏱ 1 min timer in cook mode
- Stir in the 340 g drained canned tuna, 540 ml drained and rinsed white beans, and 150 g baby spinach. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes.⏱ 3 min timer in cook mode
- Remove the skillet from the heat. Stir in the juice from 1 lemon, 6 g salt, and 2.5 g black pepper.
- Add the drained penne to the skillet with the tuna and bean mixture. Toss to combine, adding a splash of the reserved pasta water if needed to create a light sauce.