Comfort food meets healthy veggies and tuna in this easy recipe.

Serves 6

10.5 oz. dried pasta
1 tsp. olive oil
2 zucchinis, diced
5 green onions, sliced
½ tsp. smoked paprika
½ tsp. garlic powder
1¾ cup vegetable broth
⅔ cup frozen peas
3 cups spinach
juice of ½ lemon
⅔ cup low-fat cream cheese
2× 5.6 oz. cans tuna, drained
⅓ cup shredded cheddar cheese

Preheat the oven to 375°F.

Cook the pasta according to instructions on the packaging.

While the pasta is cooking, grease a large frying pan with the olive oil and place over a medium heat. Add the zucchinis and green onions and sauté for 5 minutes.

Next stir in the paprika and garlic powder, mix to combine then add the broth, peas, spinach and lemon juice. Cook for 2-3 minutes until the spinach has wilted, then stir in the cream cheese.

Break up the tuna into flakes in a bowl. Drain the pasta and add it to the pan of vegetables along with the tuna flakes.

Stir together so that everything is well coated. Place the pasta mixture into a large ovenproof dish, sprinkle over the shredded cheese and place the dish into the hot oven for 15 minutes.

Remove the pasta bake from the oven and serve immediately.