Tuna Pasta with Lemon Cream Sauce
Indulge in the creamy, zesty goodness of Tuna Pasta with Lemon Cream Sauce, a quick and satisfying dish perfect for weeknight dinners or casual gatherings. This recipe combines tender pasta with a rich and tangy lemon cream sauce, elevated by the savory depth of Parmesan cheese and the delicate brininess of canned tuna in olive oil. Bright notes of freshly squeezed lemon juice and a sprinkle of parsley add a fresh finish, while reserved pasta water ensures the sauce clings perfectly to every strand. Ready in just 30 minutes, this simple yet elegant dish is a true crowd-pleaser, offering a delightful balance of flavors and textures. Serve with an extra garnish of Parmesan and parsley for a restaurant-worthy presentation!
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Recipe Information
Ingredients
- 12 ounces pasta (e.g., spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice (freshly squeezed)
- 1.5 cups grated Parmesan cheese
- 2 5-ounce cans canned tuna in olive oil (drained)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter has melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and stir to combine with the garlic. Bring the mixture to a gentle simmer.
Add the lemon zest, lemon juice, and grated Parmesan cheese to the skillet. Stir until the cheese has fully melted and the sauce is smooth and creamy.
Season the sauce with salt and black pepper to taste.
Carefully fold in the drained tuna, breaking it into chunks but keeping some texture. Allow the tuna to warm through for 2-3 minutes.
Gradually add the cooked pasta to the skillet, tossing to coat it evenly in the lemon cream sauce. Add reserved pasta water, a little at a time, to loosen the sauce if needed.
Stir in the chopped parsley and adjust seasoning with additional salt and pepper if necessary.
Serve the pasta immediately in bowls, garnished with extra parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5499 mg | 239% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1436 mg | 110% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
