Description
A quick and creamy tuna pasta recipe featuring penne pasta tossed in a lemony garlic cream cheese sauce with capers and parmesan, garnished with fresh parsley and lemon zest. Perfect for a flavorful weeknight meal that comes together in just 15 minutes.
Ingredients
Scale
Pasta
- ½ pound penne pasta, cooked according to package directions
Sauce
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 tablespoon capers, roughly chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 3 tablespoons whipped cream cheese
- ½ cup grated parmesan cheese
Other Ingredients
- 5 ounce can chunk light tuna, drained
- 1 tablespoon fresh chopped parsley
Garnish (optional)
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh chopped parsley
- Zest of half a lemon
Instructions
- Cook the pasta: Prepare your penne pasta according to the package directions, about 10-12 minutes, until al dente. Drain and set aside. You will make your sauce during the last 5 minutes of boiling the noodles.
- Make the sauce base: In a large skillet over medium-high heat, heat the olive oil. Add the minced garlic, chopped capers, and red pepper flakes. Stir and cook for 30 seconds to one minute until the garlic is fragrant.
- Add cream and lemon: Pour in the fresh lemon juice and add the whipped cream cheese to the skillet. Stir continuously until the cream cheese has fully melted and blended into a smooth sauce.
- Combine pasta and tuna: Reduce the heat to low. Add the drained pasta, grated parmesan cheese, drained tuna, and chopped fresh parsley to the skillet. Gently toss everything together, taking care not to break up the chunks of tuna.
- Garnish and serve: Transfer the pasta to serving plates and garnish with the additional grated parmesan, fresh chopped parsley, and lemon zest for a bright finish.
Notes
- Storage: Cooled leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freezing is not recommended for this tuna and pasta dish as the texture may degrade.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of water or milk to help restore the creamy texture.
- Tips: You can double the recipe using a full 1-pound box of penne pasta. Swap chunk light tuna for solid white tuna if preferred. Avoid flavored tuna pouches as their seasonings may not complement the sauce. Canned chicken or salmon can substitute tuna. Reserving ¼-½ cup of pasta cooking water before draining and adding a tablespoon to the sauce can help adjust consistency if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 35mg
