15-Minute Tuna Pasta with Feta and Artichokes

Pasta with Tuna meal in a square white 9x9 serving dish.

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.

Course dinner

Cuisine Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 310kcal

Author Kristi

Equipment

1 pot
1 measuring cup set
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.

*Nutritional information is an estimate and can vary depending on the actual ingredients and amounts used when making it.

Nutrition