Zucchini and Tuna Pappardelle

Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.

• Ready In: 35 mins
• Serves: 6

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

1. Cook pasta in salted water until al dente, 8 to 10 minutes.
2. Using a vegetable peeler, slice the zucchini into ribbons and set aside.
3. 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.
4. Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
5. Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
6. Add the peas and cook 1 minute.
7. Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
8. Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
9. Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
10. Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.