Asparagus and Tuna Cavatappi with Lemon Parmesan Sauce

Ingredients

- 12 oz cavatappi pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup chicken or vegetable stock
- Zest of 1 lemon
- 2 cans (5 oz each) tuna in water, drained
- 2 cups arugula
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 cup toasted breadcrumbs

Instructions

1. Boil the Pasta
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Drain and set aside.
Time: PT10M
(10 minutes)

2. Sauté Aromatics
- In a large skillet over medium heat, add olive oil and butter. Once the butter has melted, add the shallots and cook until softened, about 3 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Time: PT5M
(5 minutes)

3. Cook Asparagus
- Stir in the asparagus pieces and cook for 3-4 minutes until they are tender but still crisp.
Time: PT4M
(4 minutes)

4. Add Liquids and Tuna
- Pour in the chicken or vegetable stock and bring to a simmer. Add the lemon zest and the drained tuna, breaking it into bite-sized chunks. Stir to combine.
Time: PT5M
(5 minutes)

5. Combine and Season
- Add the cooked cavatappi to the skillet, tossing to coat everything in the sauce. Add the arugula and cook until just wilted.
- Stir in the Parmesan cheese and lemon juice, mixing until the cheese is melted and the pasta is evenly coated. Season with salt and pepper to taste.
Time: PT5M
(5 minutes)

6. Serve
- Transfer the pasta to a serving dish and sprinkle with toasted breadcrumbs. Serve immediately.
Time: PT2M
(2 minutes)

Total Time

PT31M
31 minutes

Type of Dish

Dinner

Keywords

Tuna pasta, Asparagus, Lemon parmesan, Cavatappi, Quick dinner, Arugula recipe, Stove-cooked, Italian-inspired, Easy pasta, Comfort food

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1680

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