ITALIAN PENNE WITH TUNA
Need a quick pasta dish that's flavorful and colorful? This penne pasta dinner-for-two combines leeks, baby spinach, tuna and sun-dried tomatoes--and it's ready in just 20 minutes!
Provided by EatingWell Test Kitchen
Categories Healthy Pasta and Noodle Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large saucepan cook pasta according to package directions; drain. Return to saucepan.
- Meanwhile, in a 10-inch skillet heat oil over medium-low. Add leeks and garlic; cook 5 to 7 minutes or until tender, stirring occasionally. Turn off heat. Add spinach; stir until slightly wilted.
- Stir spinach mixture into pasta. Stir in tuna, Italian dressing and dried tomatoes. If desired, sprinkle with cracked black pepper.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 41.1 g, Cholesterol 12.5 mg, Fat 10.6 g, Fiber 6.9 g, Protein 16 g, SaturatedFat 1.3 g, Sodium 421.8 mg, Sugar 5.6 g
TUNA ALFREDO WITH PENNE PASTA
This family invention is a favorite. It's quick, easy and only requires three core ingredients. The entire family loves this meal and always come running when they know this is being served. Serve with broccoli or fresh salad and garlic bread on side.
Provided by Angel Mom
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
- Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 47.8 g, Cholesterol 109.4 mg, Fat 39.8 g, Fiber 2 g, Protein 62 g, SaturatedFat 16 g, Sodium 1443.3 mg, Sugar 5.9 g
PENNE PASTA WITH TOMATO TUNA SAUCE
An easy and delicious penne pasta dish with tomato tuna sauce. It's made with canned tuna and kalamata olives for a quick fuss free dinner anytime of the week.
Provided by Marisa
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil in a medium sized sauce pot over medium low heat.
- Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.
- Add in the passata (Italian strained tomatoes), dried basil, salt and pepper and stir well.
- Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce. Stir well.
- Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
- While the sauce is slowly simmering, bring a large pot of water to boil.
- Salt the water and cook the pasta according to package directions.
- While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.
- When ready, drain the pasta and toss with some of the tomato sauce.
- Plate the pasta and top with more sauce and a sprinkle of basil.
- Serve while still warm.
Nutrition Facts : Calories 513 kcal, Carbohydrate 82 g, Protein 28 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 24 mg, Sodium 318 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
TUNA PEPPERONCINI PENNE
Make and share this Tuna Pepperoncini Penne recipe from Food.com.
Provided by IOjaw
Categories Tuna
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, in a skillet on medium heat sauté bell peppers and tuna in olive oil.
- Drain and stir in cooked penne, then add pepperoncini sauce. Mix thoroughly.
- Place in serving dish and top with parsley.
- *Note: Hubby decided to serve this with a small salad and toasted garlic herb bread for the dinner.
Nutrition Facts : Calories 605.5, Fat 20.3, SaturatedFat 3.4, Cholesterol 35, Sodium 796.8, Carbohydrate 78.7, Fiber 11.7, Sugar 2.9, Protein 29.6
PENNE WITH TUNA AND RED ONION
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
- Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g
PENNE WITH TUNA, BASIL, AND LEMON
Categories Fish Pasta Low Fat Kid-Friendly Quick & Easy Back to School Lemon Basil Tuna Summer Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
- Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.
PENNE WITH TUNA PUTTANESCA
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
- In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
- In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
- Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.
SPICY PEPPERONCINI PENNE
I found this recipe in a Quick Cooking magazine sometime ago and have been making it several times a month for a few years now. Everyone who likes their food a little spicy loves this. And the best part of it is, it truly is ready in 30 minutes or less.
Provided by Kathy914
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet (sort of deep), layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers.
- Add water; bring to a boil.
- Reduce heat; cover and simmer for 12 minutes Or until pasta is tender.
- Add cream and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 403.1, Fat 18.4, SaturatedFat 8.6, Cholesterol 54.8, Sodium 643.3, Carbohydrate 48.5, Fiber 7.2, Sugar 1.6, Protein 12.2
PENNE WITH A PUNCHY TUNA SAUCE
This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
- Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.
Nutrition Facts : Calories 537 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
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