Step 1

Cook pasta in a large stockpot of generously-salted water until it is just 1 minute shy of al dente. (For ideal timing, I recommend adding the pasta to the boiling water after the mushrooms have been sautéing for 3 minutes, as indicated below.) Reserve 1 cup of the starchy pasta water for later, then drain the pasta.

Step 2

Meanwhile as the pasta water heats, melt the butter in a large non-stick sauté pan over medium-high heat. Add the mushrooms and sauté for 6 to 8 minutes, stirring every 2 minutes or so, until browned. Add the garlic, rosemary and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.

Step 3

Add the heavy whipping cream, Parmesan, lemon juice and zest, and 1/4 cup of the starchy pasta water to the mushrooms and stir until combined. Add the baby spinach and canned tuna, followed by the pasta, and toss gently until the spinach begins to wilt.

Step 4

If the pasta seems at all dry, add another 1/4 cup of starchy pasta water as needed. (Or you are welcome to add extra cream too.) Give the pasta a taste and season with salt and/or pepper as needed.

Step 5

Serve warm, garnished with extra Parmesan and freshly-cracked black pepper. Enjoy!