Penne with Tuna, Basil, and Lemon

1. 1

   Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne.

2. 2

   Mince garlic.

3. 3

   Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice.

4. 4

   Cut basil into thin strips.

5. 5

   In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.

6. 6

   Boil penne until al dente and drain in a colander.

7. 7

   Add penne to bowl and toss with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.