Photo: Christopher Baker
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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DirectionsTotal 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.
Published on February 14, 2011
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