PASTA WITH GREEN BEANS AND TUNA
For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.
Nutrition Facts : Calories 593 g, Fat 19 g, Fiber 5 g, Protein 36 g
PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.
Provided by Colu Henry
Categories dinner, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
- Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
- While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
- Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams
LINGUINE WITH ITALIAN TUNA AND WHITE BEANS
Provided by Georgia Downard
Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
- Heat a large pot of water to a boil for pasta.
- Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
- Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.
CHARRED GREEN BEANS AND LEMONY YOGURT
Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.
Provided by Yossy Arefi
Categories dinner, easy, lunch, quick, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat your broiler with a rack set 6 inches below the heat source.
- On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
- Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)
- While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.
- Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 600 milligrams, Sugar 8 grams, TransFat 0 grams
TUNA NOODLE CASSEROLE WITH GREEN BEANS
Make and share this Tuna Noodle Casserole With Green Beans recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
- Drain; set aside.
- Preheat oven to 375 degrees.
- Spray 2-quart casserole dish with nonstick cooking spray.
- Coat bread crumbs with melted butter.
- Coat large, nonstick skillet with nonstick cooking spray.
- Heat over medium-high heat.
- Add celery, bell pepper and onion.
- Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
- Stir in pasta, evaporated milk, soup and tuna; mix well.
- Cook for 2 minutes.
- Pour into prepared casserole dish.
- Sprinkle with bread crumbs.
- Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.
TUNA & LEMON PASTA
Whip up a delicious tuna and lemon pasta in less than 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
- Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
PASTA WITH TUNA, GREEN BEANS AND POTATOES
Make and share this Pasta with Tuna, Green Beans and Potatoes recipe from Food.com.
Provided by Lanae Peterson
Categories Tuna
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil Put potatoes in skillet with water to cover by 1/2 inch.
- Bring to a boil, add beans and boil gently for 5 min.
- or until potatoes and beans are tender.
- Drain well, wipe skillet dry.
- Meanwhile add pasta to the boiling water and cook as the package directs Heat oil in dried skillet over medium heat.
- Add potatoes and beans and saute until potatoes are golden brown.
- Add garlic and stir 1 to 2 min.
- until fragrant.
- Stir in tuna.
- Ladle one cup of cooking water from the pasta; stir into skillet mixture.
- Drain pasta and put into a warmed large serving bowl.
- Add tuna mixture and toss to mix well.
Nutrition Facts : Calories 399.5, Fat 1.4, SaturatedFat 0.3, Sodium 16.8, Carbohydrate 82.8, Fiber 6.3, Sugar 3.4, Protein 13.4
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- Add several cups of ice cubes and cold water to a large bowl. Then bring a large stock pot of water with a teaspoon of salt to a boil. Add the beans to the boiling water and cook for 2-3 minutes. Drain the beans, then add them to the ice water, allowing them to sit for 5 minutes. Drain and cut the beans into 1½ - inch pieces on the diagonal.
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