Lemony Tuna and Olive Oil Pasta
Serves 4|
Hands-On Time:
10m
|
Total Time:
30m
Ingredients
- 12 ounces linguine (3/4 box)
- 3 tablespoons olive oil
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper
- 2 6-ounce cans oil-packed tuna
- 1 teaspoon finely grated lemon zest
- kosher salt and black pepper
- 1/2 cup chopped fresh flat-leaf parsley
Directions
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta.
- Wipe out the pasta pot and cook the oil, garlic, and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
- Add the pasta, tuna, lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, and the reserved pasta water to the pasta pot and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes. Add the parsley and toss to combine.
Nutritional Information
- Per Serving
- Calories 576
- Fat 21g
- Sat Fat 3g
- Cholesterol 45mg
- Sodium 710mg
- Protein 32g
- Carbohydrate 63g
- Sugar 3g
- Fiber 2g
- Iron 2mg
- Calcium 18mg
What does this mean? See Nutrition 101.
Quick Tip
When using tuna packed in olive oil, don’t discard the oil—it’s packed with flavor. Use it in place of mayonnaise in tuna
salad or to dress salad greens or roasted vegetables.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
