Fettuccine with Tuna and Lemony Spring Greens

Fettuccine with Tuna and Lemony Spring Greens

Fettuccine with Tuna and Lemony Spring Greens

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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