Tuna with Angel Hair Pasta and Dill

 


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

  • Steps

1 Cook pasta to desired doneness as directed on package adding 1 teaspoon salt to cooking water. Drain; cover to keep warm.

    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 Place pasta in individual serving bowls. Top each serving with tuna mixture.

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