Garlic Lemon Tuna Pasta
Garlic Lemon Tuna Pasta is a 10-minute meal loaded with Mediterranean flavor. You can make it with basic pantry ingredients - a meal the family will love!
Servings: 4 servings
Ingredients
- 8 ounces spaghetti or other pasta
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 2 (5-ounce) cans tuna drained
- 1 lemon zest and juice
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup capers drained
- 2 tablespoons fresh parsley plus for serving
- 2 tablespoons grated Parmesan cheese for serving
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve ½ cup of the cooking water, drain and return back to the pot to keep warm.
- Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tuna, lemon zest, lemon juice, salt and pepper and toss to combine.
- Add the cooked pasta, capers, and ½ cup of the reserved pasta water, and toss to fully coat and heat through for 1-2 minutes.
- Turn off the heat and stir in the parsley and grated parmesan cheese. Serve immediately and garnish with more parsley and parmesan cheese, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of pasta water, you can use any milk or cream.
- Instead of olive oil, you can use butter
- To make it gluten-free, you can also make this with gluten-free pasta.
- Leave out the capers if you don't like them.
Nutrition
Serving: 2oz pasta | Calories: 362kcal | Carbohydrates: 47g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 798mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg
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