Zucchini And Tuna Pappardelle

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 lb dried pappardelle pasta
• 1 tablespoon butter
• 4 shallots, thinly sliced or 1/4 cup finely chopped red onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry wine
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 2/3 cup heavy cream
• 1 cup frozen peas
• 1/2 cup grated parmesan cheese
• 2 (5 ounce) cans tuna, drained
• 1 lb zucchini, about 3
• 1/4 cup chopped chives (optional)
• 3 tablespoons lemon juice
• 2 tablespoons grated parmesan cheese
• additional salt and pepper, to taste

Recipe

• 1 cook pasta in salted water until al dente, 8 to 10 minutes.
• 2 using a vegetable peeler, slice the zucchini into ribbons and set aside.
• 3 melt the butter in a large skillet over medium-high heat. add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
• 4 add wine and cook until it is almost all evaporated, 3 to 4 minutes. add the broth and cook 2 to 3 minutes.
• 5 reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
• 6 add the peas and cook 1 minute.
• 7 add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
• 8 drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
• 9 add the zucchini, 3 tbl chives, and lemon juice, and toss gently. correct seasonings.
• 10 transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.