Ingredients

• 500 g risoni
• 2 potatoes (300 g), peeled and cut into 2 cm cubes
• 250 g sweet potato, peeled and cut into 2 cm cubes
• olive or canola oil spray
• 1 onion, finely chopped
• 300 g jar tomato and basil pasta sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 100 g baby spinach leaves
• 400 g can chunk-style tuna in brine, drained
• freshly ground black pepper
• 2 tablespoons shaved Parmesan cheese

Method

1. Cook the risoni, potato and sweet potato in a large saucepan of boiling water for 10-12 minutes or until tender.
2. Meanwhile, spray a nonstick frying pan with oil and heat.
3. Add onion and cook over medium heat for 2-3 minutes or until soft.
4. Add pasta sauce, vinegar and sugar.
5. Bring to boil, reduce heat and simmer for 10 minutes or until thickened slightly.
6. Drain risoni and vegetables and return to the saucepan.
7. Add spinach, tuna and pasta sauce mixture, and cook over low heat until heated through.
8. Season with ground black pepper and serve topped with Parmesan.
9. Garnish with coriander leaves, if desired.