Tuna Lemon and Garlic Pasta
Matt
ingredients
- olive oil flavored cooking spray
- 10 5/8 ounces fusilli
- 1 small onion, finely chopped
- 3 garlic cloves, finely sliced
- 1 lemon, juice and zest of
- 3/4 cup reduced-sodium chicken broth
- 1 (6 5/8 ounce) can evaporated milk (I use Light n Creamy)
- 1 (15 ounce) can tuna in water, drained, flaked
- salt and pepper (we skipped the salt)
- 1/4 cup fresh parsley, chopped
- 1 tablespoons Parmesan cheese (to serve)
- 1 tablespoons capers (optional)
directions
- 1
Cook pasta as packet directs then drain and set aside. Heat pan over medium heat and spray with olive oil.
- 2
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
- 3
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired. Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
Source: Michelle Aguilar
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