Creamy Tuna Pasta (made in ONE pot)
Ingredients
- 1 lb Rotini Noodles
- 2 14.5 oz jars Prego Artisan Four Cheese sauce
- 2 5 (oz) cans tuna (4 oz drained)
- 1 10 oz bag of frozen peas (or 1 can of peas drained)
- 1/2 tsp. Paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 cup Parmasean cheese, shredded set ½ cup aside for topping
- Salt and Pepper to taste
- Optional Toppings: Lemon juice, fresh or dried dill, crushed crackers, croutons, cheese crisps or bagel chips
Instructions
- Boil the pasta as directed on it's packaging. Add frozen peas to the pot during the last 2-3 minutes of the pasta cook time. (Can also cook frozen peas separately as directed on packaging, then add them with the cheese sauce in step 3 (Canned peas do not need to be cooked, drain them and add in step 3)
- While the pasta and peas are draining in a strainer, turn the burner down to low and add cheese sauce to the pot
- Add the drained tuna, spices, and ½ cup of parmesan. Stir, and cook until cheese melts
- Add the drained noodles and peas, stir until combined
- Add salt and pepper to taste.
- Cook for 3-5 minutes so the flavors can blend
- Plate and top with the remaining Parmesan cheese. Great options for toppings...you can add a few drops of fresh lemon and a sprinkle of dill. For crunch add crumbled-up crackers, croutons, cheese crisps, or chips
Notes
Store leftovers in an airtight container for up to 4 to 5 days. Re-warm on the stovetop or in microwave with a splash or two of milk and a lite sprinkle of salt to wake up the flavors.
This pasta recipe can easily be cut in half if a smaller portion is preferred. The ingredients are easy to keep on hand in your pantry or freezer for a quick dinner.
Fresh lemon juice and fresh chopped dill are nice for flavor. However, you can use bottled lemon juice and dried dill, which will last longer in your pantry.