Tunalinguineprimavera Recipes

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TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY



Tuna Linguine With Tomatoes, Olives & Capers Recipe by Tasty image

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

salt, to taste
½ lb linguine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive
2 tablespoons tomato paste
14 oz diced tomato, 1 can
5 oz tuna, 1 can, drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  • Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  • Add the tuna and cook for another minute.
  • Toss in the cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

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

LINGUINE PRIMAVERA



Linguine Primavera image

Categories     Garlic     Mushroom     Pasta     Tomato     Vegetable     Sauté     Dinner     Squash     Zucchini     Spring     Summer     Noodle     Broccoli Rabe     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 cup canned low-salt chicken broth
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 garlic cloves, minced
8 ounces shiitake mushrooms, stemmed, sliced
1 medium zucchini, chopped
12 broccoli rabe florets (from about, or 12 small broccoli florets
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

Steps:

  • Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
  • Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.

PRAWN AND TUNA LINGUINE



Prawn and Tuna Linguine image

Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

2 small onions
4 large raw shell-on prawns, from sustainable sources
Olive oil
1 cinnamon stick
2 anchovy fillets in oil, from sustainable sources
1 good pinch of saffron
4 tablespoons white wine vinegar
50 grams (2 ounces) shelled unsalted pistachios
Pecorino or Parmesan cheese rind
150 grams (5 ounces) dried linguine
200 grams (7 ounces) yellowfin tuna, from sustainable sources
1/2 a bunch of fresh flat-leaf parsley (15 grams [0.5 ounce])

Steps:

  • Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
  • Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.

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

PRIMAVERA NOODLES



Primavera Noodles image

Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand.

Provided by BECKARIAH

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 18m

Yield 6

Number Of Ingredients 7

12 ounces dry pasta
1 cup chopped broccoli
3 carrots, chopped
½ cup fresh sliced mushrooms
½ green bell pepper, chopped
¾ cup ranch-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  • Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 48 g, Cholesterol 14 mg, Fat 18.5 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 418.7 mg, Sugar 4.5 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

MEDITERRANEAN TUNA LINGUINE



Mediterranean Tuna Linguine image

It'll remind you of a fancier tuna noodle casserole, but this creamy dish comes together quickly in a skillet. Serve it with a simple spinach salad and store-bought breadsticks for weekday elegance in no time. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup 2% milk
1 teaspoon garlic powder
1/2 teaspoon seafood seasoning
3 cans (5 ounces each) light water-packed tuna, drained and flaked
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
2 medium tomatoes, chopped
1 cup sliced ripe olives, drained

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture.

Nutrition Facts : Calories 487 calories, Fat 18g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 1414mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 6g fiber), Protein 31g protein.

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