CANNED TUNA PASTA

This one-pot recipe for tuna pasta is a great weeknight dinner any time of year. I always have tuna, peas, and pasta in my kitchen, so it's the perfect last-minute dinner that everyone always loves! And it's a canned tuna recipe!

Course Main Dish

Cuisine American

Keyword canned tuna pasta, dinner, easy dinner, fish, pasta, tuna, tuna pasta

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 516kcal

Author Luci Petlack

Ingredients

4 cups dry whole wheat rotini pasta or similar
6 cups water
1 tablespoon olive oil
1 teaspoon salt
1 ½ cups frozen peas
4 tablespoons olive oil
2 cloves garlic minced
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
2 5-oz cans white tuna in water well drained

Instructions

Bring water, olive oil, and salt to boil in a large pot. Add dry pasta. Cook 9-11 minutes (or as box instructions indicate). With 2 minutes left, add frozen peas. Reserve ¼ cup pasta water. Drain pasta and peas. Set aside.
In the empty pasta pot, warm olive oil and garlic over medium heat for 2 minutes.
Reduce heat to low. Add lemon zest and juice. Cook 3-5 minutes. Remove from heat.
Add the pasta and peas to the pot and toss with the lemon-garlic sauce, adding a splash of reserved pasta water as needed. Gently fold in the drained tuna.
Serve with parmesan cheese.

Notes

Variations: Add red pepper flakes for heat, capers for a briny bite, or fresh parsley for extra freshness. For a creamier, dairy-free tuna pasta, soak raw cashews in hot water until softened, then blend with a little water until smooth. Stir the cashew cream into the pasta at the end of cooking, adding reserved pasta water as needed to create a silky sauce.

Nutrition