Tuna Linguine Primavera Recipes

TUNA PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
• 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.
• Combine steamed vegetables, onions, salt, and oil in a large bowl.
• Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
• Add tuna; toss.
• Sprinkle with pepper and serve.

CREAMY TUNA PRIMAVERA

Steps:

• In 12-inch skillet, heat milk, hot water, butter, uncooked pasta and sauce mix (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in peas and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

EASY TUNA PRIMAVERA

Steps:

• In 12-inch skillet, heat milk, hot water, butter, contents of uncooked pasta and sauce mix pouches (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
• Reduce heat. Cover; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

TUNA LINGUINE PRIMAVERA

Steps:

• Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
• Drain all and return to the pan.
• Add the rest of the ingredients and toss to coat.
• I serve it with more grated cheese on top.

LINGUINE WITH TUNA SAUCE

Steps:

• Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
• Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

TUNA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
• In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.

LINGUINE PRIMAVERA

Steps:

• Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
• Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.