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pasta primavera
Pasta Primavera
with Tuna

 

Menu Plan for the week of April 19, 2013:  Monday's Recipes

Pasta Primavera with Tuna

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      This a bit of a traditional 'Primavera', in that it has tomatoes and pepper in it.  It reflects spring with the snow peas and asparagus. 

Pasta Primavera with Tuna                         Preparation and cooking time:  30 minutes
     I've made this Primavera a little more 'spring-like' and added some tuna to make it a full main course, rather than just a hearty side dish.  It's finished it with a light egg/Parmesan sauce. 

1 1/4 cup bite size pasta, penne, rigatoni  
6oz (200gr) asparagus  
1/2 red bell pepper
1 cup (4oz, 120gr) cherry or grape tomatoes
4oz snow peas, (mangetout)
9oz (270gr) tuna, canned
2 tbs olive oil
1 egg
3/4 cup (3oz, 90gr) Parmesan, divided
2 tbs snipped fresh chives    substitute 1 tbs dried
2 tbs snipped fresh parsley  substitute 1 tbs dried

Cook pasta according to package directions. Drain.
Grate Parmesan. Open and drain tuna. 
Snip herbs.  Trim snow peas and cut into half or thirds, diagonally.  Cut red pepper into matchsticks.  Cut tomatoes in half.  Snap off asparagus ends.  Peel if using white.  Cut asparagus into 1 1/2" (4cm) lengths. 
Bring a medium saucepan half full of water to a boil over medium high heat.  Add asparagus and boil for 2 minutes (3 for white).  Remove, drain, rinse thoroughly with cold water and drain again.  
Heat oil in a nonstick skillet over medium heat.  Add red pepper and sauté 2 minutes.  Add asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned.  Add tuna, breaking it into large chunks.
In medium bowl whisk egg well.  Add 1/2 cup Parmesan and whisk. 
When pasta is done, drain, reserving 1/2 or all of the cooking water.  (We only want 2 tbs, but we want it boiling hot.)  Immediately put pasta into skillet with vegetables and toss well.  Add 2 tbs of hot pasta water into egg mixture, whisking.  Pour egg mixture over pasta, tossing well.  (Use tongs).  Toss in skillet 1 minute, to heat through, then quickly put into a serving dish.  Add tomatoes, herbs, toss to combine and serve, remaining Parmesan on the side.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, medium saucepan, pot and colander
for pasta

Put water on high heat for pasta
Heat water for asparagus
Trim, cut asparagus
Cut pepper
Cut cherry tomatoes in half
Trim, cut snow peas
Grate Parmesan
Start to cook pasta
Parboil asparagus

Drain asparagus, refresh in cold water, drain
Open, drain tuna
    When pasta is 10 minutes from done:
Whisk eggs
Add Parmesan to eggs, whisk
Sauté red pepper
Add asparagus, snow peas, sauté
Add tuna to skillet, break up
Drain pasta, reserving some cooking liquid
Add pasta to pan, stir
Add 2 tbs hot cooking water to egg and whisk
Add egg/Parmesan to pasta, stir well
Put pasta in bowl, add tomatoes, herbs
Sprinkle with remaining Parmesan, serve