
Zucchini and Tuna Pappardelle
Yields:
6
Total Time:
35 mins
Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Ingredients
- 3/4 lb. dried pappardelle pasta
- 1 Tbsp. butter
- 4 shallots
- 1/2 tsp. kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- cup heavy cream
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. grated Parmesan cheese
- 2 can water- or oil-packed tuna
- 3 zucchini
- 1/4 cup Chopped chives (optional)
- 3 Tbsp. lemon juice
Directions
- Step 1Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes.
- Step 2Meanwhile, melt butter in a large, deep skillet over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until deep golden brown, about 5 minutes. Add wine and cook until almost evaporated, 3 to 4 minutes; add broth and cook 2 to 3 minutes. Reduce heat to medium, whisk in cream, and simmer until just thickened, 3 to 4 minutes. Stir in peas and cook 1 minute, then gently fold in 1/2 cup cheese and tuna and cook until heated through, 1 to 2 minutes more.
- Step 3Drain pasta, reserving a few tablespoons of the cooking water, and transfer both to skillet with tuna and pea mixture. Add zucchini, 3 tablespoons chives, lemon juice, and salt and pepper to taste; toss gently to combine. Transfer to a platter, garnish with remaining 2 tablespoons cheese and 1 tablespoon chives, and serve.
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