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."
 
Zucchini and Tuna Pappardelle created by IngridH
Ready In:
35mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.

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  1. weekend cooker
    I did cut the recipe in half, for my DS and I, and other than using shallots, vegetable broth, and left out the salt, made as written. Ending result was a nice light, vibrant lunch that we enjoyed. Made for 1-2-3 hits.
     
  2. IngridH
    Zucchini and Tuna Pappardelle Created by IngridH
  3. IngridH
    I really enjoyed this! The only changes I made were to add two cloves of minced garlic along with the shallots; and to use nonfat condensed milk instead of cream. It turned out beautifully, and we enjoyed every bite. I really loved the fact that the texture of the zucchini ribbons was so similar to the pasta strands; it made me feel like I was eating far more pasta than I really was. Since I had fettuccine noodles instead of pappardelle, I used a julienne cutter to match the thinner shape instead of just a vegetable peeler. I used canned tuna, as written, but would also love to try this with salmon- possibly even smoked salmon. Overall, a great recipe, and I'm very glad to have tried it!
     
  4. IngridH
    I really enjoyed this! The only changes I made were to add two cloves of minced garlic along with the shallots; and to use nonfat condensed milk instead of cream. It turned out beautifully, and we enjoyed every bite. I really loved the fact that the texture of the zucchini ribbons was so similar to the pasta strands; it made me feel like I was eating far more pasta than I really was. Since I had fettuccine noodles instead of pappardelle, I used a julienne cutter to match the thinner shape instead of just a vegetable peeler. I used canned tuna, as written, but would also love to try this with salmon- possibly even smoked salmon. Overall, a great recipe, and I'm very glad to have tried it!
     
  5. ellie_
    This was a wonderful lower cal/fat alternative to tuna noodle casserole which was very much enjoyed. I cut down on the cream and also used egg noodles. Very good! Thanks for sharing!
     

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