Garlic Tuna and Spinach Campanelle
Indulge in a delightful blend of garlicky sautéed spinach and rich tuna mixed with perfectly cooked campanelle pasta. This dish is both hearty and healthy, featuring the vibrant flavors of fresh spinach and the satisfying texture of pasta. Ideal for a late-night supper or a quick lunch, it can be enjoyed warm or cold. The crispy breadcrumbs and grated Parmigiano-Reggiano add a delicious crunch that elevates the whole dish, making it a favorite for any occasion.
N/A
Servings
300
Calories
7
Ingredients
Ingredients
Campanelle pasta
3/4 lb (Cooked according to package directions)
Tuna in vegetable oil
2 (6 oz) cans (Drained)
Fresh spinach
1 (9 oz) bag (Washed)
Garlic cloves
4 (Minced)
Olive oil
2 tablespoons (Used for sautéing)
Seasoned dry bread crumbs
1/8-1/4 cup (For topping)
Parmigiano-Reggiano cheese
1/8-1/4 cup (Grated for serving)
Instructions
1
Cook the campanelle pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
2
While the pasta cooks, drain the tuna and set it aside. Mince the garlic cloves.
3
In the same pot used for cooking the pasta, reduce the heat to medium and add the olive oil.
4
Once the oil is heated, add the minced garlic and sauté over medium-low heat, stirring frequently, until the garlic is fragrant and turns a medium golden brown.
5
Add the fresh spinach to the pot, cover with a lid, and reduce the heat. Stir occasionally until the spinach is wilted and shiny.
6
Stir in the drained tuna, cover the pot, and let it simmer for about one minute to blend the flavors.
7
Add the cooked pasta to the pot, and if it seems dry, add a little reserved pasta water to loosen it up. Stir gently to combine.
8
Stir in the seasoned breadcrumbs, covering the pot with the lid for one additional minute to allow the breadcrumbs to soften slightly.
9
Finally, add the grated Parmigiano-Reggiano cheese, stir well to incorporate everything, and serve immediately, optionally garnished with extra cheese.
Nutrition Information
10g
Fat
35g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Garlic Tuna and Spinach Campanelle?
It is a hearty and healthy pasta dish featuring sautéed garlic, wilted spinach, and rich tuna mixed with campanelle pasta, topped with breadcrumbs and Parmigiano-Reggiano.
What are the main ingredients for this recipe?
The main ingredients include 3/4 lb of Campanelle pasta, 2 cans of tuna in vegetable oil, a 9 oz bag of fresh spinach, 4 garlic cloves, olive oil, seasoned breadcrumbs, and Parmigiano-Reggiano cheese.
Can I use a different type of pasta?
While the recipe calls for campanelle, you can use other shapes like penne or fusilli, ensuring you cook them according to package directions until al dente.
How should I prepare the tuna?
The tuna should be drained of its vegetable oil before being added to the pot.
How do I cook the garlic for this dish?
Mince the garlic and sauté it in olive oil over medium-low heat, stirring frequently until it is fragrant and turns a medium golden brown.
Is fresh spinach required?
The recipe specifies one 9 oz bag of fresh washed spinach for the best flavor and texture.
What is the purpose of the seasoned breadcrumbs?
The seasoned breadcrumbs add a delicious crunch and extra flavor that elevates the texture of the pasta dish.
How many calories are in a serving of Garlic Tuna and Spinach Campanelle?
There are approximately 300 calories per serving.
What is the protein content of this meal?
This dish contains 21g of protein per serving.
How much fat and carbohydrates does this recipe contain?
This recipe contains 10g of fat and 35g of carbohydrates per serving.
Can this dish be served cold?
Yes, Garlic Tuna and Spinach Campanelle can be enjoyed both warm or cold, making it versatile for different meals.
Is this recipe suitable for a quick lunch?
Yes, it is ideal for a quick lunch or a late-night supper as it is relatively fast to prepare.
Why should I reserve pasta water?
Reserving a small cup of pasta water allows you to loosen up the dish if the pasta seems too dry after combining the ingredients.
How do I know when the spinach is done cooking?
The spinach is ready when it is wilted and looks shiny after being covered and stirred occasionally.
When do I add the cheese?
The grated Parmigiano-Reggiano is added at the very end, stirred well to incorporate, with an optional extra garnish for serving.
What type of cheese is used?
The recipe specifically calls for grated Parmigiano-Reggiano cheese.
How long should I simmer the tuna?
After adding the drained tuna to the wilted spinach, let it simmer for about one minute to blend the flavors.
Can I use frozen spinach instead?
While fresh is recommended, you could use frozen spinach if you thaw it and squeeze out all excess moisture first.
What category does this recipe fall under?
This dish is categorized as a pasta meal, often considered comfort food or a healthy dinner.
Is this a high-protein meal?
With 21g of protein primarily from the tuna and pasta, it is a satisfying high-protein option.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for sautéing the garlic.
What kind of tuna is recommended?
The recipe suggests using tuna in vegetable oil for a richer flavor profile.
How many garlic cloves are in the recipe?
This recipe uses 4 minced garlic cloves to provide a strong savory base.
What is the final step before serving?
The final step is to add the Parmigiano-Reggiano cheese, stir it well, and optionally garnish with extra cheese.
Is this dish considered healthy?
Yes, it is described as both hearty and healthy, featuring fresh greens and lean protein from tuna.
What are the common tags for this dish?
Common tags include pasta, tuna, spinach, quick meal, healthy dinner, late night snack, and comfort food.
How do you make the breadcrumbs soft?
After stirring in the breadcrumbs, cover the pot with a lid for one additional minute to allow them to soften slightly.
Can I adjust the amount of cheese and breadcrumbs?
Yes, the recipe suggests a range of 1/8 to 1/4 cup for both the seasoned breadcrumbs and the Parmigiano-Reggiano.
What heat should I use for sautéing?
The garlic should be sautéed over medium-low heat to prevent burning and ensure it turns golden brown.
How much pasta is required?
You will need 3/4 lb of Campanelle pasta for this recipe.