Fettuccine with Tuna and Lemony Spring Greens
A healthy Spring pasta dish combining cleansing dandelion greens, baby spinach, baby arugula and fresh asparagus. My Fettuccine with Tuna and Lemony Spring Greens is wrapped up in a lemony, garlic sauce, punched up with crushed red pepper and is protein rich with nutritious olive oil packed tuna! Fettuccine with Tuna and Lemony Spring Greens is simple to prepare and perfect for a Springtime supper! Also, gluten free pasta can be substituted if needed; and linguine or any long pasta can be substituted for the fettuccine.
1 lb fettuccine
1/4 cup extra virgin olive oil
1 head organic garlic, cloves peeled and chopped
1 bunch organic dandelion greens, chopped
1 bunch organic asparagus, trimmed and sliced
1 teaspoon red pepper flakes, 1 teaspoon ground black pepper
Juice of 3 fresh lemons, Zest of 3 fresh lemons
2 cans undrained olive oil packed tuna
3 cups each organic baby spinach and baby arugula
Reserved pasta water, salt to taste if needed
2 organic tomatoes, quartered, grated Parmesan cheese
Cook fettuccine in a large pot of salted water until slightly under al dente,
drain and reserve 2 cups pasta water
Meanwhile heat the olive oil in a very large skillet or chef’s pan on medium high
Add the chopped garlic, red pepper, black pepper, sliced asparagus and chopped dandelion greens, sauté for 2 minutes
Lower the heat to simmer
Add the lemon juice and zest
Toss in the drained pasta, gently mix
Mix in the tuna and it’s oil, spinach and arugula
Add reserved pasta water to desired consistency
Garnish with fresh quartered tomatoes
Serve with grated Parmesan cheese, if desired
Serve from chef’s pan or transfer to a shallow serving dish
Enjoy my Fettuccine with Tuna and Lemony Spring Greens with a tossed salad and light white wine! Just Delicious!
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