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Foodgeek: |
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Rating: |
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Servings: |
4 to 5 servings |
Prep. Time: |
:10 |
Total Time: |
:15 |
Ingredients: |
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12 oz. spaghettini
1 tbsp. olive oil
6 cloves (or more) garlic, minced
1/2 cup chicken broth
1 cup frozen baby peas, thawed
1 to 2 can (your preference) tuna packed in oil
1/2 tsp. freshly ground pepper, or to taste
1/8 tsp. salt, or to taste
1/2 cup freshly grated Parmesan cheese
2 tbsp. butter
Garnish (optional): freshly ground pepper, freshly grated Parmesan cheese
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Directions:
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Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini. When the water returns to a boil, stir occasionally to separate the spaghettini. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente.
While the spaghettini is cooking, heat the oil in a large nonstick sauté pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute. Remove from the heat.
When the spaghettini is done, drain well and either add to the saute pan with chicken broth mixture and toss to coat, or put it in a large bowl, then add the chicken broth mixture; toss gently over to coat the noodles. Add the Parmesan and butter; toss just until the butter is melted. Taste and adjust the seasoning.
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This is one of our new favorites. From my local news channel. It's really easy to throw together, and best of all, the main ingredients can be kept on hand--pasta, frozen peas and tuna packed in oil. Make sure you use fresh garlic and lots of it!
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