Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
2
While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain.
3
Combine steamed vegetables, onions, salt, and oil in a large bowl.
4
Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
There are 2 awesome parts to this dish - speed and nutrition. While I think the original is supposed to be served room-temperature, I actually mixed the vegetables, tuna (one can in water, one in oil, no extra oil added), and pasta (whole wheat rotelle) in a pan, then hours later added lemon juice and lemon pepper seasoning and reheated for 3-5 minutes and served for dinner. How was it? My carnivore husband had thirds. I sprinkled some cheese on top, but loved it either way. Thanks for a great *easy* *healthy* dish!
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This was made for the March event in the Photo Forum. I really enjoyed the fresh asparagus. It gave a nice crunch to the dish. I would suggest that if you don't have fresh peas to leave them out.
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I enjoyed this tuna and pasta dish. I was lucky enough to get some fresh spring peas and the steaming process was a perfect way to take out the crunch but not make them mushy. The flavor combination of the fresh vegetables, lemon juice, and tuna was vibrant. Thank you for posting a wonderful, filling, healthy recipe.
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