Thursday, October 28, 2010

Tuna Pasta Primavera

Another one from the Five Ingredient, Fifteen Minute cookbook. Just a fair warning: my family was not wild about this one. I couldn't get the kids to eat it. I was able to get my husband to eat it by saying, "You'll feel better later if you eat this now, because it is good for you." :0) Needless to say, I probably will not be making this one again, but rather, will save our tuna for tuna melts in the future.

Ingredients:
8 ounces bow tie pasta, uncooked
1 pound fresh asparagus (was really expensive at my grocery store, so I left it out)
1 cup frozen English peas (What's an English pea? I just used regular peas)
1/4 cup sliced green onions
1/2 tsp. salt
2 tsp. olive oil
1 cup seeded, chopped tomato
1/4 cup lemon juice
1 (6-ounce) cans low-sodium white tuna packed in water, drained and coarsely flaked
1/2 tsp. freshly ground pepper

Directions:
Cook pasta according to package directions, omitting salt an fat; drain, reserving 3 Tbs. of pasta water.
While pasta cooks, snap off tough ends of asparagus. Remove scales from stalks, if desired. Cut asparagus into 1-inch pieces. (Chop tomatoes and green onions, if you have not already.)
Combine asparagus and peas in a steamer basket over boiling water. Cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain. (I just cooked my frozen peas in the microwave in some water for about 4 mintuesish)
Combine steamed vegetables, green onions, salt, and olive oil in a large bowl. Add pasta, reserved pasta water, tomato, and lemon juice; toss well. Add tuna; toss. Sprinkle with freshly ground pepper.

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