Zucchini and Tuna Pappardelle
zucchini, pasta, tuna, cream, peas, broth, wine, lemon juice, shallots, cheese, butter, chives
Ingredients
3/4 lb dried pappardelle pasta 1 tablespoon butter 4 shallots, thinly sliced or 1/4 cup finely chopped red onion 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup dry white wine 1/2 cup chicken broth or 1/2 cup vegetable broth 2/3 cup heavy cream 1 cup frozen peas 1/2 cup grated parmesan cheese 2 (5 ounce) cans tuna, drained 1 lb zucchini, about 3 1/4 cup chopped chives (optional) 3 tablespoons lemon juice 2 tablespoons grated parmesan cheese additional salt and pepper, to taste
Directions for Zucchini and Tuna Pappardelle Recipe
Cook pasta in salted water until al dente, 8 to 10 minutes. Using a vegetable peeler, slice the zucchini into ribbons and set aside. Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes. Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes. Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes. Add the peas and cook 1 minute. Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes. Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet. Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings. Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.
Read the full directions on Food.com
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