Tuna Pasta Florentine

• 2 cups button mushrooms, chopped in half
• 2 cups fresh spinach, thinly sliced (you can substitute thawed frozen spinach)
• 2 fresh tomatoes, diced
• 1 (8 ounce) package pasta, your choice
• 1 (6 ounce) can tuna in water, drained
• 5 ounces low-fat sour cream (you can substitute low fat plain yogurt)
• 2 ounces basil pesto sauce
• 1/4 cup lemon juice
• oregano
• salt
• ground black pepper

1. Add the pasta to a pot of boiling water and cook for 8-10 minutes, until al dente, put aside.
2. Fry the mushrooms until they stop giving off liquid, put aside.
3. Heat the sour cream and pesto sauce in a pan until smooth.
4. Add the spinach and cook for 5 minutes, until spinach is wilted.
5. Add the pasta, mushrooms, tomatoes, tuna, oregano and lemon juice.
6. Add salt, pepper and oregano to taste.
7. Stir and cook gently for 5 minutes, until warmed through.

button mushrooms, fresh spinach, tomatoes, pasta, tuna, sour cream, pesto sauce, lemon juice, oregano, salt, ground black pepper

Taken from www.food.com/recipe/tuna-pasta-florentine-70379 (may not work)