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Receta Tuna And Vegetable Fettuccine With Lemon Breadcrumbs

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Raciónes: 6


Cost per serving $2.85 view details


  1. Heat 4 Tbsp. butter in heavy medium skillet over medium heat. Add in lemon peel; saute/fry 1 minute. Add in breadcrumbs; saute/fry till golden brown, about 5 min. Season with salt and pepper.
  2. Combine cream, tomatoes, peas and 3 Tbsp. butter in large deep skillet. Simmer over medium heat till sauce begins to thicken, about 3 min. Add in tuna and simmer till tuna is cooked through, about 3 min. Season to taste with salt and pepper.
  3. Meanwhile, cook pasta in large pot of boiling salted water till just tender. Drain. Add in pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.
  4. This recipe yields 6 servings.
  5. Comments: Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements which make tuna casserole so appealing and comforting are here, just slightly rearranged. And there"s no need to serve this on a cafeteria tray: It"s good sufficient for your best china.


Nutrition Facts

Amount Per Serving %DV
Serving Size 280g
Recipe makes 6 servings
Calories 795  
Calories from Fat 309 39%
Total Fat 35.07g 44%
Saturated Fat 19.33g 77%
Trans Fat 0.0g  
Cholesterol 119mg 40%
Sodium 411mg 17%
Potassium 553mg 16%
Total Carbs 85.07g 23%
Dietary Fiber 4.6g 15%
Sugars 5.26g 4%
Protein 33.62g 54%
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