You are here: Home » Recipes » Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts Recipe by Our Cookbook Collection Yield 8 servings This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Perfect for left overs and on the go! Donna Griffith PrintEmail Ingredients 12 ounces tri-color pasta1 can albacore tuna in water, drained8 cups fresh baby spinach1 cup artichoke hearts, drained and quartered1 1/2 cups cherry or grape tomatoes, halved1/2 cup chopped pepperoncini1/2 cup chopped fresh basil1/4 cup chopped fresh dill1 -- lemon, zested and juiced1 tablespoon extra virgin olive oil1/2 teaspoon sea salt and freshly ground black pepper Instructions Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving 1⁄4 cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold. Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno, Robert Kennedy Publishing.