This 15-Minute tuna pasta is the ultimate quick weeknight dinner - made with pantry staples like canned tuna, artichoke hearts, and feta cheese. It's fresh, flavorful, and comes together fast for a meal that tastes like you spent way more time in the kitchen.
Packed with protein, fiber, and bold Mediterranean-inspired ingredients, it's a simple dinner that feels fresh, balanced, and anything but boring. Whether you're feeding a family or just need something easy after a long day, this tuna pasta is one you'll want on repeat.
If you love easy pasta recipes with seafood, check out my Lemon Ricotta Pasta with Salmon and Asian-Inspired Noodle Bowl recipes!
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Why You'll Love This Recipe
- Quick & Easy Ready in 15 minutes from start to finish.
- Kid-approved My son loves this so much that he uses a thermos to take leftovers to school for lunch.
- Simple Ingredients Made with simple pantry and fridge staples like canned tuna, pasta, jarred artichoke hearts, spinach, and feta cheese.
- Minimal prep and cleanup. Great for busy weeknights or last-minute meals.
Ingredient Notes
- Pasta I like to use whole wheat, Barilla Plus, or chickpea pasta for more fiber and protein.
- Tuna Inexpensive source of protein. Consider rinsing the tuna first to reduce the amount of sodium.
- Artichoke hearts Canned or jarred artichoke hearts add incredible flavor and texture. I use jarred marinated artichoke hearts.
- Feta Cheese Crumbled. Feta cheese is added to give this pasta with tuna some creaminess but not so much that it overpowers the dish.
How to Make This Tuna & Pasta Dish
- Cook pasta to al dente according to the package instructions. Drain the pasta and return pasta to the pot.
- Add the spinach and jar of marinated artichoke hearts (including the olive oil it is packed in) into the cooked pasta. Cut the spinach leaves and pieces of artichoke hearts into smaller pieces (see notes).
- Stir in the drained tuna, crumbled feta cheese, and reserved pasta water.
- Continue to cook until everything is heated through and the feta has softened, about 3-5 minutes. Stir again before serving. Enjoy!
Dietitian Tips
- Protein Boost: Add an additional can of tuna and, or a high protein pasta for a higher-protein meal.
- Fiber Boost: Choose whole wheat or legume-based pasta.
- Healthy Fats: Tuna and olive oil provide heart-healthy fats.
- Sodium Tip: Use low-sodium canned tuna and rinse tuna well before straining.
Helpful Tips
- For even more color, consider tossing in a second cup of baby spinach. The spinach wilts and mix in as the tuna pasta dish warms before serving.
- Be sure not to overcook the pasta before you mix it in with the rest of the ingredients. No one wants to eat mushy pasta 😉
- For even more flavor, consider adding sliced garlic stuffed olives, pitted kalamata olives, or capers. Fresh lemon and lemon zest would also add incredible flavor.
Questions You May Have
Can I use fresh tuna instead of canned?
Yes, but canned tuna keeps this recipe quick and convenient.
Is this recipe good for meal prep?
Absolutely. Store portions in advance and reheat as needed. Reheat gently with a splash of water or olive oil to keep it from drying out.
What pasta works best?
Short pasta shapes like penne, bowtie, rotini, or small shells hold the ingredients together well.
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Did you make this easy pasta with tuna recipe and love it? If so, please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. A 5-star review is the best compliment!
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📖 Recipe
15-Minute Tuna Pasta with Feta and Artichokes
This tuna pasta recipe is a quick and easy dinner made with simple ingredients like canned tuna, pasta, and feta cheese. It's perfect for busy weeknights when you need a healthy meal fast.
Equipment
- 1 pot
- 1 Kitchen shears I like to call them kitchen scissors 🙂
Ingredients
- 5 cups Barilla Plus pasta Cooked pasta. Any kind of pasta will do.
- 1 cup Spinach Baby spinach leaves
- 8 oz canned tuna in water 2 x 5oz cans of chunk light tuna packed in water, drained.
- 4 oz feta cheese About one cup once crumbled from a block of feta. Do not buy them as feta crumbles.
- ½ cup grated parmesan cheese Grated
- 12 oz Marinated artichoke hearts Use one 12-oz jar, including the olive oil it is in.
- ¼ cup water Use reserved pasta water if possible. Otherwise, regular water will work.
Instructions
- Cook pasta according to the package instructions. Cook just to al dente, because the pasta will continue to cook as the other ingredients are added.5 cups Barilla Plus pasta
- While the pasta is cooking, drain the can of tuna (rinse if first, if desired. see notes) and crumble the feta cheese. Set aside.
- Drain the pasta and return pasta to the pot.
- Add the spinach and jar of marinated artichoke hearts including the olive oil it is packed into the cooked pasta. Cut the spinach leaves and pieces of artichoke hearts into smaller pieces (see notes).1 cup Spinach, 12 oz Marinated artichoke hearts
- Stir in the drained tuna, crumbled feta cheese, and water.8 oz canned tuna in water, 4 oz feta cheese, ¼ cup water
- Place the lid on the pot and cook over medium heat until everything is heated through, spinach leaves have wilted, and the feta cheese has softened (about 3-5 minutes). Stir once more before serving.
- Stir in or top with parmesan cheese, serve and enjoy!½ cup grated parmesan cheese
Notes
- Use kitchen scissors to cut the spinach leaves and pieces of marinated artichoke hearts into smaller, bite-sized pieces.
- Do not use pre-crumbled feta cheese. The ingredients added to pre-crumbled feta will keep it from this dish a creamy texture.
- The easiest way I've found to crumble feta cheese is by using a fork. I use scissors to open one end of a block of feta and then I twist the prongs of the fork over a bowl. The feta cheese breaks apart and crumbles easily this way.
- Feel free to double up on the amount of spinach.
- Cook time will vary depending on the type of pasta used. I used elbow macaroni Barilla Plus pasta the last time I made this, and it only needed to boil for 5 minutes. So quick!
- To add even more flavor, add sliced garlic stuffed olives (my favorite!) or toss in pitted black kalamata olives or capers. Some fresh lemon juice and lemon zest would also take the flavor up a notch.
Nutrition
Calories: 310kcalCarbohydrates: 29gProtein: 21gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 599mgPotassium: 237mgFiber: 3gSugar: 2gVitamin A: 925IUVitamin C: 22mgCalcium: 200mgIron: 3mg
Tried this recipe?Let us know how it was!
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