Kitchen Sink Rotini with Tuna and Pine Nuts
Source: Six O'clock Solutions - Eve Johnson/Vancouver Sun
Yield: 4 servings

4 cups rotini
3 tablespoons pine nuts
3 tablespoons oil drained from sun-dried tomatoes
1 medium onion; chopped
1 red bell pepper; diced
1 cup sliced mushrooms
2 tablespoons chopped drained sun-dried tomato
2 tablespoons drained capers
2 cans (6-1/2oz) chunk light tuna; drained
salt and pepper
grated Parmesan cheese

Cook rotini in large amount of boding salted water until tender; drain and return to pot.

Meanwhile, toast pine nuts in large heavy fry pan over medium heat for 2 minutes or until golden. Remove from pan and set aside.

In same fry pan, heat oil over medium-high heat. Add onion, red pepper and mushrooms; saute for 5 minutes or until vegetables are tender-crisp. Stir in sun-dried tomatoes, capers and pine nuts. Add vegetable mixture, tuna and salt and pepper to taste to pasta; toss. Serve with Parmesan cheese.