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Posts Tagged ‘peas’

I am always on a lookout for easy dinners. Recently, I have discovered a new dish… One Pan Creamy Tuna Pasta.

I have been subscribed to the Martha Stewart Living magazine for a super long time. Over the years, the magazine has evolved; however, recipes have always been spotlighted throughout. In recent editions, towards the back of the magazine you can find four recipes that are printed on a perforated page, which can be torn into four small recipe cards. I have discovered a bunch of good finds over the years. The pasta dish is one of them and is definitely a keeper!

The recipe is simple… shallots, pasta, broth, water, a couple of veggies, tuna, lemon zest and juice, and cheese. What I really like about it is that you make the entire dish in one pot! Super easy cleanup! You simply add the shallots, broth, water, pasta, and salt and pepper and boil until the pasta is tender. Next you add your veggie. Once the veggie is tender, you remove the pot from the stove and add the tuna, cheese, and the lemon zest and juice. That’s it!

The first time that I made the dish, it came out very dry and I had to keep adding water to it while cooking the pasta. I later realized that the recipe required 8 oz of pasta and I used 16 oz. It made perfect sense why my version was so dry. Since I like to make enough to have leftovers, I adjusted the amount of water. I usually add enough to cover the pasta, which I think that it is somewhere between 4.5 or 5 cups of water, depending on the pasta.

Speaking of the pasta, I used gemelli and penne and both worked. One thing that I would like to mention is that my version has never had a sauce. If you look at the recipe photo, it includes the clear sauce on the plate. Not sure how that is realized. I just made the dish using penne and this is the first time that I have actually had some sauce, but definitely not enough to add it to the plate. Not sure if the gemelli absorbs more liquid during cooking or not, but when I used it, I never had a sauce.

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The recipe requires asparagus and arugula. The first time that I made the dish, I did not have either, so I used peas and spinach since I did have both. I have also used peas and kale. All worked! I am sure that you can also use green beans or any other veggie such as corn and broccoli. As far as the greens go, I am sure that swiss chard or any other greens would work as well.

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Another adjustment that I have made is the required cup of shallots. I tend not to like a lot of onion in my dishes, so I have cut it to 2 small shallots and it was plenty. Same goes for the cheese… the recipe requires a 1/2 a cup of Paremsan. I used about 2 tablespoons of Romano cheese and that also seemed plenty. But if you are a big onion fan, use the full amount. Same goes for the cheese.

One last thing that I would like to mention is the salt. I use the Better Than Bouillon (which really is better than any bouillon) for the broth and it is a bit salty, so I never add salt to my dishes until the very end. Most of the time it is plenty salty.

I hope that you will enjoy the dish as much as we do! It is one of Julia’s favorites!

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