Mediterranean Tuna Casserole

Ingredients

• 8 ounces mafalda pasta or other medium-shaped pasta 
• 1 lemon 
• 1 tablespoon olive oil 
• 1 package (8 ounces) slice DOLE® Mushrooms
• 1 large clove garlic,minced 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 1 tablespoon all-purpose flour 
• 1 tablespoon capers, drained 
• 1 cup chicken stock 
• 1 can (12 ounces) chunk light tuna, drained 
• 2 cups DOLE Spinach, coarsely chopped 
• 1/2 cup frozen peas

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package instructions.
2. Meanwhile, zest the lemon and squeeze the juice into a small bowl. Set aside.
3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms are brown. Sprinkle the flour over the mushrooms and cook for 2 minutes longer until browned. Add the reserved lemon juice, capers and chicken stock. Cook for 1 minute longer, stirring occasionally, until mixture is thickened. Remove from heat.
4. Drain the pasta and add to the skillet along with the tuna, spinach and peas. Toss well to coat.