Tuna with Angel Hair Pasta and Dill

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  • 20 min prep time
  • total time
  • 11 ingredients
  • 4 servings

Ingredients

8
oz. uncooked angel hair pasta (capellini)
1
teaspoon salt
1
tablespoon olive oil
1
cup diced red onion
2
medium carrots, sliced
1
(14-oz.) can fat-free chicken broth with 1/3 less sodium
2
tablespoons lemon juice
2
(7.06-oz.) pouches albacore tuna
2
cups fresh sugar snap peas, halved
3
tablespoons chopped fresh dill
1/2
teaspoon lemon-pepper seasoning

Directions

  1. 1 Cook pasta to desired doneness as directed on package adding 1 teaspoon salt to cooking water. Drain; cover to keep warm.
  2. 2 Meanwhile, heat oil in 12-inch skillet over medium heat until hot. Add onion and carrots; cook 3 minutes, stirring frequently. Add broth and lemon juice; cook 3 to 4 minutes or until mixture boils. Reduce heat to medium-low; add tuna. Cook 2 minutes, stirring occasionally. Add sugar snap peas; cook an additional 4 to 6 minutes or until carrots and peas are crisp-tender, stirring occasionally. Stir in dill and lemon-pepper seasoning.
  3. 3 Place pasta in individual serving bowls. Top each serving with tuna mixture.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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