2 (6 ounce) cans solid white tuna packed in water, drained
1 tablespoon lemon juice
salt and pepper to taste
1 pound penne pasta
freshly grated Parmesan cheese
Instructions
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in
pancetta, and cook until browned. Remove to paper towels.
Return skillet to medium heat, and pour in 2 tablespoons olive oil.
Stir in onion, garlic, and crushed red pepper. Cook until soft, about
5 minutes. Stir in mushrooms. Cook until they begin to give off
juices.
Turn the heat up to medium high, and pour in wine. Cook about 3
minutes.
Reduce heat to medium low. Stir in peas, cherry tomatoes, and
spinach. Flake in tuna, drizzle in lemon juice, and season with salt
and pepper. Stir to combine, and cook until warmed through.
Meanwhile, bring a large pot of salted water to boil. Cook penne
until al dente, about 8 to 10 minutes. Drain, and stir into tuna
mixture. Top with freshly grated Parmesan.
Originally Submitted
4/2/2015
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