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One-Pan Creamy Tuna Pasta

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Recipe photo courtesy of Armando Rafael

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

Source: Martha Stewart Living, April 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you absolutely have to have crunchy crumbs on this newfangled tuna casserole, toast 1 1/2 cups torn rustic bread in 2 tablespoons melted butter until crisp, about 3 minutes. Toss in 1/2 teaspoon lemon zest and season with salt and pepper. Sprinkle pasta with bread topping.

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Reviews

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How would you rate this recipe?
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  • bsmeltzer4
    2 MAY, 2017
    I remember why I quit this website. You never post the nutritional value.
    Reply
    • tinaandg_381309
      15 MAR, 2019
      What a rude and lazy comment. There's an App for knowing the nutritional value of a dish.
    • jeffnsfl
      22 JUL, 2018
      l will definately try it. To commenters, please comment on the recipe. If you wish the site was different, please contact the corporation.
  • halfnelson79079
    23 JUL, 2018
    The only differences, I purchased the olive oil Tuna filets in a glass jar from my favorite Greek Grocer, makes a huge improvement! I used thick wide noodles as they were in my pantry. And, no choice, I topped with Vegan Parm. I still love my 50 year old recipe, but, I only make it during oven season. This I will make when the oven is off! I sent the recipe to my Daughter in Pa. and Aunt in Tn. everyone enjoyed the, new recipe!raf
    Reply
  • sentry381
    3 APR, 2018
    This is a simple and easy recipe. I always have tuna handy so this is great.
    Reply
  • MS12013116
    9 MAY, 2017
    I made this for supper tonight and my husband and I really enjoyed it. We loved the citrusy taste from the lemon zest. We will definitely make this again.
    Reply

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