Light Tuna and Tomato Pasta

• 1 pound Linguini (can Use Spaghetti Or Fettuccine)
• 1/4 cups Olive Oil
• 2 cloves Garlic, Sliced
• 1/2 Red Onion, Diced
• 5-58 ounces, weight Tuna, Drained
• 14- 1/2 ounces, weight Diced Tomatoes (drained)
• 1 Tablespoon Dijon Mustard
• 2 cups Raw Baby Spinach, Ribboned
• 1/2 cups Frozen Peas
• Kosher Salt And Ground Black Pepper

1. Heat olive oil in a large saucepan over moderate heat.
2. Meanwhile, prepare your pasta in a separate pot as per the package instructions.
3. Add garlic and onions into the saucepan; simmer until fragrant and onions are slightly translucent, 35 minutes.
4. Stir often to avoid browning.
5. Add drained tuna, diced tomatoes, and Dijon.
6. Hit it with some kosher salt and ground black pepper, and mix well.
7. Simmer, stirring often, for about 5 minutes or until mixture thickens a bit.
8. Add the spinach and the frozen peas; stir to mix.
9. Once the pasta is ready and drained, add it to the saucepan.
10. Mix well until all of the noodles are coated.
11. Serve immediately.

olive oil, garlic, red onion, weight, tomatoes, dijon mustard, frozen peas, kosher salt

Taken from tastykitchen.com/recipes/main-courses/light-tuna-and-tomato-pasta/ (may not work)