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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- 3/4 pound dried pappardelle pasta
- 1 Tbsp. butter
- 4 shallots, thinly sliced (or 1/2 cup finely chopped red onion)
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 1/2 cup dry white wine, like sauvignon blanc
- 1/2 cup chicken or vegetable broth
- 2/3 cup heavy cream
- 1 cup frozen peas
- 1/2 cup plus 2 Tbsp. grated Parmesan cheese, divided
- 2 (5-ounce) cans water- or oil-packed tuna, drained
- 3 zucchini (about 1 pound), sliced lengthwise into ribbons using a vegetable peeler
- 1/4 cup chopped chives, divided (optional)
- 3 Tbsp. lemon juice (from about 1 lemon)
Total time: 35 minutes
Note: This recipe is a chameleon, so use whatever you have. Canned salmon or chicken work just as well as tuna, any shape of pasta will do, and you can use canned peas (or another favorite vegetable) instead of frozen.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes.
Meanwhile, 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.
Drain 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.