Creamy Lemon Pasta with Tuna
Creamy Lemon Pasta with Tuna. The perfect springtime dish! Asparagus, tomatoes, tuna and pasta noodles all coated in a creamy lemon sauce. Easy to make, sure to please, and loaded with fresh flavors and colors!
Servings: 4
Ingredients
- ½ pound thin spaghetti noodles
- 1 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- zest of 1 lemon
- 1 tsp lemon juice freshly squeezed
- ¼ tsp salt
- ¼ tsp white pepper
- 1 (12 oz can) Tuna in Water drained
- 15-20 cherry tomatoes sliced
- 10 asparagus spears chopped
- 1 tbsp extra virgin olive oil
Optional Toppings
- parmesan cheese
- fresh ground black pepper
Instructions
- In a large pot over high heat bring about 6 cups of water to a boil. Add the thin spaghetti noodles and allow to cook for about 5 minutes, or until noodles are tender. Strain and set the noodles aside.
- In a large saucepan melt the butter over medium heat, add the garlic cloves and cook for about 1 minute until fragrant.
- Pour in the heavy cream, lemon juice and lemon zest, salt and white pepper. Stir until well combined. Add in the cheese and continue to cook over low to medium heat stirring often until the cheese is melted.
- While the sauce is cooking prepare the asparagus. Heat a small skillet over medium heat, add about a tablespoon of olive oil. When heated, add the asparagus and sprinkle with a pinch of salt and pepper. Cook for about 5-7 minutes until desired tenderness is achieved.
- Add the noodles to the sauce and stir until coated. Stir in the drained 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water. Top the pasta with sliced tomatoes and cooked asparagus. Serve warm and enjoy!
- Top with additional parmesan cheese or fresh ground black pepper.
Nutrition
Calories: 593kcal | Carbohydrates: 50g | Protein: 19g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 606mg | Potassium: 414mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1773IU | Vitamin C: 18mg | Calcium: 366mg | Iron: 2mg