Ingredients
3 tablespoons butter, divided 4 medium carrots, chopped1 medium onion, chopped1 medium sweet red pepper, chopped1 cup sliced baby portobello mushrooms2 cans (5 ounces each) albacore white tuna in water, drained and flaked2 cups fresh baby spinach1 cup frozen peas3 cups uncooked spiral pasta1 tablespoon all-purpose flour2/3 cup reduced-sodium chicken broth1/3 cup half-and-half cream1/2 cup shredded Parmesan cheese3/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add carrots, onion, red pepper and mushrooms. Cook and stir until tender, 8-10 minutes. Add tuna, spinach and peas; cook until spinach is just wilted, 2-3 minutes.
Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. In a large bowl, place pasta and tuna mixture; toss to combine. Wipe skillet clean.
In the same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes, adding reserved pasta water if needed. Stir in cheese, salt and pepper. Pour over pasta; toss to coat.
