Zucchini And Tuna Pappardelle Recipe

Name: Zucchini And Tuna Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb dried pappardelle pasta; 1 tablespoon butter; 4 shallots, thinly sliced or 1/4 cup finely chopped red onion; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup dry white wine; 1/2 cup chicken broth or 1/2 cup vegetable broth; 2/3 cup heavy cream; 1 cup frozen peas; 1/2 cup grated parmesan cheese; 2 (5 ounce) cans tuna, drained; 1 lb zucchini, about 3; 1/4 cup chopped chives (optional); 3 tablespoons lemon juice; 2 tablespoons grated parmesan cheese; additional salt and pepper, to taste

Servings: persons

3/4 lb dried pappardelle pasta
1 tablespoon butter
4 shallots, thinly sliced or 1/4 cup finely chopped red onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated parmesan cheese
2 (5 ounce) cans tuna, drained
1 lb zucchini, about 3
1/4 cup chopped chives (optional)
3 tablespoons lemon juice
2 tablespoons grated parmesan cheese
additional salt and pepper, to taste

1
Cook pasta in salted water until al dente, 8 to 10 minutes.
2
Using a vegetable peeler, slice the zucchini into ribbons and set aside.
3
Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
4
Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
5
Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
6
Add the peas and cook 1 minute.
7
Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
8
Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
9
Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
10
Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 lb dried pappardelle pasta, 1 tablespoon butter, 4 shallots, thinly sliced or 1/4 cup finely chopped red onion, 1/2 teaspoon kosher salt, and more.

Yes, Zucchini And Tuna Pappardelle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Tuna Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions