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Linguine with Tuna, Spinach, and Asparagus

The pantry staple of canned tuna is transformed into the star of a flavor-packed weeknight pasta dish.

Serves 4
Ready in 12 mins
Prep time 5 mins
Cooking time 7 mins
438 calories per serving


> 1 lb asparagus
> 2 (9 oz) pkgs fresh linguine
> 1 lemon
> 2 tbsp olive oil
> 2 tbsp minced garlic
> 1 (5 oz) pkg Nature's Promise Organic Baby Spinach
> 2 (5 oz) cans oil-packed tuna, undrained
> 1/4 tsp crushed red chili flakes


Heat a large pot of salted water to a boil on high. Trim asparagus and cut into 1-inch lengths. Add linguine and asparagus and cook until linguine is al dente and asparagus is crisp-tender, 3 min. Drain in colander.
Meanwhile, zest and juice the lemon into a small bowl. In a large skillet, heat oil and garlic on medium 1 min., stirring. Stir in spinach in batches, cooking 2–3 min., until wilted. Stir in linguine and asparagus mixture, lemon juice and zest, tuna, and red chili flakes. Toss until well combined, and season with salt and pepper.

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