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Kitchen Sink Rotini With Tuna And Pine Nuts

fish, pasta

4 cups rotini
3 tablespoons pine nuts
3 tablespoons oil drained from sun-dried tomatoes
1 medium onion; chopped
1 red bell pepper; diced
1 cup sliced mushrooms
2 tablespoons chopped; drained sun-dried tomato
2 tablespoons drained capers
2 cans (6-1/2oz) chunk light tuna; drained
salt and pepper
grated Parmesan cheese

Cook rotini in large amount of boding salted water until tender; drain and return to pot. Meanwhile, toast pine nuts in large heavy frypan over medium heat for 2 minutes or until golden. Remove from pan and set aside. In same frypan, heat oil over medium-high heat. Add onion, red pepper and mushrooms; sauté for 5 minutes or until vegetables are tender-crisp. Stir in sun-dried tomatoes, capers and pine nuts. Add vegetable mixture, tuna and salt and pepper to taste to pasta; toss. Serve with Parmesan cheese.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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