Shelly's Recipe

BOW TIE TUNA FLORENTINE

Category: Casseroles - Seafood

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 large jar (4 ounces) diced pimientos
1 small onion, finely chopped
Salt, garlic powder, and pepper, to taste
3 (6 ounce) cans tuna, drained
3 Roma (plum) tomatoes, chopped
Grated parmesan or Romano cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach, mushrooms, pimentos and onion. Add seasonings and simmer for 3 to 4 minutes, stirring occasionally. Taste for additional seasonings.

Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated. Sprinkle with cheese before serving. Serves 6