Italian Tuna And Pappardelle Noodles
"1 - 6 ounce can of Genova Tonno, (tuna)."
Original is 4 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (159.2 g)
- Calories 454.6
- Total Fat - 16.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 73.3 mg
- Sodium - 679 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 2.9 g
- Sugars - 2.9 g
- Protein - 24.4 g
- Calcium - 116.2 mg
- Iron - 3.5 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Make the white sauce adding Parmesan and nutmeg and then add the tuna, minced roasted red pepper.
Step 2
Saute the mushrooms in butter until softened.
Step 3
Add to the sauce.
Step 4
Meanwhile, boil the pappardelle noodles in a large pan until al dente.
Step 5
Drain.
Step 6
Add the sauce.
Step 7
While the pasta is cooking, put the olive oil in a small saute pan that you cooked mushrooms in.
Step 8
Toss in the bread crumbs.
Step 9
Saute the crumbs until they take on a deep tan color.
Step 10
Take off heat immediately.
Step 11
Put a portion of the pappardelle and tonno/vegetable cream mixture in a pasta bowl, sprinkle with toasted bread crumbs, and add some minced parsley to it.
Tips
No special items needed.
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