Tuna Pasta Toss

For “Throwback Thursday” I thought I’d revisit a favorite recipe of mine that I posted after I first started blogging – more than six year ago! See the original here. This low-FODMAP Tuna Pasta Toss is such a simple and easy recipe, which is why I love it. It also covers all the nutritional bases: whole grain, proteins, vegetables….and cheese. OK, so maybe cheese isn’t exactly a “nutritional base,” but it is a necessity in my life. I make this Tuna Pasta Toss for lunch all the time and it makes a nice, light dinner too. Since I do make it all the time, I felt it deserved a better blog post with bigger photos. So here it is!

It seems like I’ve been posting a lot of pasta recipes lately. I guess it’s because I have! I love pasta and it’s one of my joys in life. It is a comfort food for me, but I make sure I go for the whole-grain kind, brown rice or quinoa pasta being my favorites. This recipe is delicious with pine nuts, but sunflower seed nuts are awesome too. Both have a very similar flavor and texture. The nuts add a nice crunch to the dish and the olives and Parmesan cheese add a savoriness that goes lovely with canned tuna. I usually have all of the ingredients on hand in my pantry and fridge, which is why this a go-to recipe for me! I hope you enjoy it as much as I do.

Serve with more Parmesan cheese sprinkled on top. Enjoy!

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Tuna Pasta Toss

Low-FODMAP, Gluten-Free

Course Main Course

Cuisine American

Keyword gluten-free, low-fodmap, pasta, tuna

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Dianne

Ingredients

• 1 cup gluten-free whole grain rotini or spiral pasta, uncooked
• 2 tablespoon raw pine nuts or raw sunflower seed nuts
• 2 cups torn baby spinach
• 1 1/2 teaspoons extra virgin olive oil
• 1 - 5 oz. can tuna, drained
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sliced black olives
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried thyme
• salt and pepper to taste

Instructions

• Bring a medium saucepan of lightly salted water to a boil. Add pasta and cook according to package directions, or until al dente.
• While pasta is cooking, toast nuts in a dry skillet over medium-low heat, stirring often, until lightly toasted. Remove nuts from skillet and set aside.
• Place spinach in the bottom of a colander and drain pasta over spinach to wilt it. Return pasta and spinach to saucepan and stir in the olive oil. Add the remaining ingredients and toss until well combined. Season to taste with salt and pepper.
• Serve with more Parmesan cheese sprinkled on top.