Tuna Pasta Primavera Food

QUICK EASY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the quinoa fusilli, and cook according to the packet instructions. Drain the pasta.
• Heat the oil in a pan, and add the onion. Sauté until they are golden brown.
• Add the garlic, and cook until fragrant.
• Flake the tuna into the onion mixture, and heat.
• Add the tomato sauce and cooked quinoa fusilli to the tuna mixture. Stir well for 1 minute or so.
• Serve with a generous grinding of pepper, basil leaves, and Parmesan cheese.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

PASTA PRIMAVERA

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

PASTA PRIMAVERA WITH SMOKED GOUDA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

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).

EASY VEGGIE PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
• Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
• Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

TASTY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
• Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

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.

TUNA PASTA PRIMAVERA SALAD

Steps:

• In a large bowl, combine all ingredients except lettuce and herbs.
• Chill several hours.
• If using oil and vinegar dressing, stir salad mixture occasionally to evenly marinate ingredients.
• Place lettuce leaves on each plate; spoon salad over lettuce.
• Garnish with fresh herbs, if desired.

TUNA PRIMAVERA WITH PASTA

Steps:

• Cook and drain pasta.
• In large sauce pan cook vegeatbles until tender.
• Drain well and return to pan.
• Drain tuna well and add to vegetables.
• Stir in Alfredo sauce.
• Heat until hot.
• Sever over pasta.
• Mix pasta in with vegetables only if you are not doing part 2.
• Part 2.
• If you would like leftovers for the second meal:.
• Reserve 2 cups of vegetable and tuna mixture.
• refrigerate until the next night.
• Bake 2 or 3 medium baking potatoes till done.
• Reheat tuna mixture and serve over potatoes.

SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE

Steps:

• Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
• Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
• To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

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.

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.