Tuna Pasta Primavera Recipes

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PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

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



Pasta Primavera with Smoked Gouda image

What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It's a wonderful combination of crunchy and creamy.

Provided by Scott Koeneman

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 8

Number Of Ingredients 16

1 (16 ounce) package whole wheat penne pasta
2 tablespoons olive oil
2 zucchinis, diced
1 green bell pepper, diced
2 carrots, diced
1 (8 ounce) package mushrooms, sliced
3 onions, diced
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
⅔ cup shredded smoked Gouda cheese

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.

Nutrition Facts : Calories 320 calories, Carbohydrate 54.1 g, Cholesterol 12.5 mg, Fat 7.7 g, Fiber 10.1 g, Protein 14 g, SaturatedFat 2.7 g, Sodium 197.9 mg, Sugar 7.7 g

EASY TUNA PRIMAVERA



Easy Tuna Primavera image

Creamy pasta with tuna and colorful vegetables makes for a winning, skillet-easy combination!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 8

2 cups milk
1 2/3 cups hot water
3 tablespoons butter or margarine
1 box Tuna Helper™ creamy pasta
2 medium carrots, cut into 1/8-inch slices (1 cup)
2 cans (5 oz each) tuna, drained
1 cup frozen broccoli cuts, thawed, drained
1 jar (4.5 oz) sliced mushrooms, drained

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).

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 9 g, TransFat 0 g

TUNA PASTA PRIMAVERA



Tuna Pasta Primavera image

Make and share this Tuna Pasta Primavera recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces bow tie pasta, uncooked
1 lb asparagus, cut into 1 inch pieces
1 cup English pea, frozen
1/4 cup green onion, sliced
1/2 teaspoon salt
2 teaspoons olive oil
1 cup tomatoes, chopped and seeded
1/4 cup lemon juice
2 (6 ounce) cans tuna in water, drained and coarsely flaked
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 281, Fat 5.3, SaturatedFat 1.2, Cholesterol 56.9, Sodium 440.2, Carbohydrate 36, Fiber 4.5, Sugar 4.2, Protein 23

QUICK EASY TUNA PASTA



Quick Easy Tuna Pasta image

This Quick Easy Tuna Pasta recipe is a delicious, healthy meal to make when time is short, but you still want to make a nutritious meal for dinner or lunch.

Provided by Olivia Ribas

Categories     Main Course

Time 25m

Number Of Ingredients 9

2 cups quinoa fusilli
salt and ground black pepper
2 tablespoons extra virgin olive oil
½ cup red onion (chopped)
2 cloves garlic (finely chopped)
3½ ounces canned tuna (drained)
1 cup homemade tomato sauce
1 tablespoon basil leaves (chopped, for garnishing)
¼ cup Parmesan cheese (shredded)

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.

Nutrition Facts : ServingSize 1 /4, Calories 295 kcal, Carbohydrate 42 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 455 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g

SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE



Spicy Tuna Pasta with Creamy Fra Diavolo Sauce image

This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.

Provided by thedailygourmet

Categories     Seafood Pasta

Time 30m

Yield 6

Number Of Ingredients 10

¼ cup olive oil
6 cloves garlic, thinly sliced
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
1 teaspoon red pepper flakes
½ teaspoon salt, or to taste
1 pound gemelli pasta
6 (4 ounce) tuna steaks
¼ cup freshly chopped parsley
2 tablespoons heavy cream
8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

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.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 61.9 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 4.2 g, Protein 37.7 g, SaturatedFat 3.1 g, Sodium 429.7 mg, Sugar 5.8 g

TUNA PASTA PRIMAVERA SALAD



Tuna Pasta Primavera Salad image

Great simple summer meal but pretty enough for a bridal or baby shower. I like to make it with the tuna in olive oil and use Italian dressing.

Provided by tucker.shawn

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cooked and chilled small shell pasta
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced carrot
1/2 cup sliced celery
1/2 cup chopped seeded, peeled cucumber
1/2 cup sliced radish
1/2 cup thawed frozen peas
1/4 cup julienned red pepper
2 tablespoons minced green onions
7 ounces canned tuna
1 cup salad dressing, of choice
lettuce, of choice
fresh herb

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.

Nutrition Facts : Calories 250, Fat 5.7, SaturatedFat 1.6, Cholesterol 38.1, Sodium 470.9, Carbohydrate 34.9, Fiber 2.7, Sugar 7.3, Protein 14.9

TUNA PRIMAVERA



Tuna Primavera image

Transform a can of tuna into a tasty pasta dish for four in only 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 package (9 oz) refrigerated fettuccine
1 box (9 oz) frozen asparagus cuts
1 1/2 cups julienne carrots (from 10-oz bag)
2 tablespoons water
1 can (12 oz) solid white tuna in water, drained, flaked
1 jar (15 oz) Alfredo pasta sauce
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 640, Carbohydrate 47 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 21 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 770 mg, Sugar 5 g, TransFat 1 g

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