50+ Friends Club Cookbook -- Pasta & Rice - Tuna Bow Tie Pasta Florentine

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Tuna Bow Tie Pasta Florentine

From the Kitchen of: Boomer

Source: Pillsbury Classic Cookbooks - June 2000

8	Oz.	Bow tie pasta, uncooked
1	Tbsp.	Butter or margarine
11/4	Cups	Milk
1	Pkg.(1.2 oz.)	Creamy pesto sauce mix
2	Cups	Fresh spinach leaves, cut into thin strips
1	12 oz. can	Water packed tuna, drained and
		broken into chunks
1	Jar (2.5 oz.)	Sliced mushrooms, drained
2	Roma	Tomatoes, coursly chopped

In a 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.
YIELD: 4 - 11/2 Cups servings