Zucchini and Tuna Pappardelle |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths. Ingredients:
3/4 lb dried pappardelle pasta |
1 tablespoon butter |
4 shallots, thinly sliced or 1/4 cup finely chopped red onion |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1/2 cup dry white wine |
1/2 cup chicken broth or 1/2 cup vegetable broth |
2/3 cup heavy cream |
1 cup frozen peas |
1/2 cup grated parmesan cheese |
2 (5 ounce) cans tuna, drained |
1 lb zucchini, about 3 |
1/4 cup chopped chives (optional) |
3 tablespoons lemon juice |
2 tablespoons grated parmesan cheese |
additional salt and pepper, to taste |
Directions:
1. Cook pasta in salted water until al dente, 8 to 10 minutes.
2. Using a vegetable peeler, slice the zucchini into ribbons and set aside.
3. Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
4. Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
5. Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
6. Add the peas and cook 1 minute.
7. Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
8. Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
9. Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
10. Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.
|
|