Tuna Pasta Florentine - cooking recipe

Ingredients

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

Preparation

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