Lemon Tuna Linguine with Arugula

Lemon Tuna Linguine with Arugula

                                Lemon Tuna Linguine with Arugula.

Lemon Tuna Linguine with ArugulaWe are going to make this pasta dish all in one pot which creates a thicker sauce for my Lemon Tuna Linguine with Arugula! This is a super simple pasta dish full of protein and green vitamins! The lemon and peppery arugula give my Lemon Tuna Linguine with Arugula a flavor lift; while simple seasonings of garlic, tarragon, Himalayan salt, ground pepper and crushed red pepper flakes finish the dish off! Use olive oil packed tuna, undrained; cook it all in one chef’s potter a simple Friday night supper, and enjoy with a fresh green salad and dry white wine.

3 tablespoons extra virgin olive oil

4 cloves of garlic, peeled and sliced

1 teaspoon dried tarragon leaves

1 teaspoon crushed red pepper flakes

Himalayan salt and ground pepper to taste

Zest and juice of two organic lemons or use dried organic lemon peel and organic lemon juice

2 jars or cans of olive oil packed tuna, undrained

12 ounces organic linguine

4 cups of boiling water

4-6 cups of organic arugula, chopped

1 pint organic golden cherry tomatoes, keep whole

Grated parmesan cheese for serving

In a fairly deep sided chef’s pan, heat olive oil to medium high

Add the garlic, sauté

Stir in all the seasonings, lemon rind and lemon juice

Add the undrained tuna

Add two cups of water, brink to a boil

Place the linguine in the pan and use tongs to distribute the pasta evenly

Add the remains water and bring to a boil again

Lower heat to a medium boil and cook until pasta is slightly under al dente and sauce has thickened

Gently mix in the arugula and tomatoes

Turn off heat, cover the pot and let rest for about 10 minutes

Serve in deep dish bowl with grated parmesan if desired

Enjoy with a green salad and a dry white wine

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