Spaghettini With Baby Peas and Tuna
|12 oz. ||spaghettini|
|1 tbsp. ||olive oil|
|6 cloves ||garlic, minced|
|1/2 cup ||chicken broth|
|1 cup ||frozen baby peas, thawed|
|1 to 2 can ||tuna packed in oil|
|1/2 tsp. ||freshly ground pepper, or |
|1/8 tsp. ||salt, or |
|1/2 cup ||freshly grated Parmesan cheese|
|2 tbsp. ||butter|
0 Recipe Reviews
Subscribe for tasty updates:
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.
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!