Spaghettini With Baby Peas and Tuna

1. 1

   Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini.

2. 2

   When the water returns to a boil, stir occasionally to separate the spaghettini.

3. 3

   Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente.

4. 4

   While the spaghettini is cooking, heat the oil in a large nonstick saute pan over medium-high heat.

5. 5

   Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.

6. 6

   Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute.

7. 7

   Remove from the heat.

8. 8

   When the spaghettini is done, drain well and either add to the saute pan with chicken broth mixture and toss to coat, or put it in a large bowl, then add the chicken broth mixture; toss gently over to coat the noodles.

9. 9

   Add the Parmesan and butter; toss just until the butter is melted.

10. 10

    Taste and adjust the seasoning.

* Per serving · 4 servings · Values may vary.