Zucchini and Tuna Pappardelle

“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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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