½ lb small pasta of your choice, such as orzo, pennette, shells, farfalle, etc.
1 can tuna packed in water, water reserved
4 oz butter
6 oz crumbled feta
Juice of 1 lemon
1 bunch scallions, sliced
1 bunch spinach
Salt and pepper
1 tsp dill, oregano, or basil
Cook your pasta until al dente, according to package directions.
Meanwhile, in a saucepan, melt the butter, and sauté the scallions for about 3 minutes. Add the tuna with the tuna water, salt, pepper, the dill, oregano or basil, and the spinach. Cook until the spinach wilts. Add the lemon juice and stir to incorporate. Toss with the pasta, add the feta, and serve.
Some nice optional additions would be red pepper flakes, capers and/or Kalamata olives