Spaghetti with Tuna and Lemon Recipe
Spaghetti with Tuna and Lemon
Tender, flavorful tuna adds flavor and elegance to this simple pasta dish.
Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy
Serves: 4
Ingredients
- salt
- 1⁄2 package (8 oz.) Private Selection™ Italian Spaghetti
- 1 jar (6.7 oz.) Private Selection Yellowfin Tuna Fillets in Extra Virgin Olive Oil
- 1⁄4 cup Private Selection Slow Roasted Pecans with Sea Salt, roughly chopped
- 3 cloves garlic, minced
- 3⁄4 cup grated Private Selection Parmesan Cheese Wedge, divided
- 1 large lemon, juiced
- 1⁄4 tsp. pepper
- 1⁄4 cup fresh parsley, chopped
Directions
- Bring pot of salted water to a boil. Add spaghetti and cook 12 minutes. Drain, reserving 2/3 cup pasta water for sauce.
- Heat large sauté pan over medium heat. Add 3 tablespoons olive oil from tuna jar. Add pecans, toasting 1 minute, then stir in garlic. Cook 30 seconds. Stir in cooked pasta, tuna, ½ cup parmesan cheese, lemon juice, pepper, reserved pasta water and remaining olive oil from tuna jar. Toss with tongs and mix until sauce thickens, about 2 minutes.
- Garnish with remaining 1/4 cup parmesan and parsley. Serve, refrigerating any leftovers.
Serves: 4
Ingredients
- salt
- 1⁄2 package (8 oz.) Private Selection™ Italian Spaghetti
- 1 jar (6.7 oz.) Private Selection Yellowfin Tuna Fillets in Extra Virgin Olive Oil
- 1⁄4 cup Private Selection Slow Roasted Pecans with Sea Salt, roughly chopped
- 3 cloves garlic, minced
- 3⁄4 cup grated Private Selection Parmesan Cheese Wedge, divided
- 1 large lemon, juiced
- 1⁄4 tsp. pepper
- 1⁄4 cup fresh parsley, chopped
Directions
- Bring pot of salted water to a boil. Add spaghetti and cook 12 minutes. Drain, reserving 2/3 cup pasta water for sauce.
- Heat large sauté pan over medium heat. Add 3 tablespoons olive oil from tuna jar. Add pecans, toasting 1 minute, then stir in garlic. Cook 30 seconds. Stir in cooked pasta, tuna, ½ cup parmesan cheese, lemon juice, pepper, reserved pasta water and remaining olive oil from tuna jar. Toss with tongs and mix until sauce thickens, about 2 minutes.
- Garnish with remaining 1/4 cup parmesan and parsley. Serve, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Sodium | 620mg |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Protein | 25g |
| Cholesterol | 10mg |
| Total Carbohydrate | 45g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Calories | 480 |