1 pkg. spinach tortellini½ cup frozen spinach, thawed and drained
Salt & pepper
1 tsp. light margarine
2 cloves garlic, minced
2 T. lemon juice
1 T. extra virgin olive oil
¼ tsp. thyme
¼ tsp. dill
1 can (5 oz.) chunk light tuna in water, drained
Prepare tortellini per package directions. Meanwhile, in a small skillet, sauté garlic and spinach in margarine; season with salt and pepper. In a medium bowl, combine lemon juice, olive oil, thyme, and dill. Rinse and drain cooked tortellini; add to lemon juice mixture. Toss in spinach & garlic and flaked tuna. Serve warm or chilled.
