Tuna and Vegetable Fettuccine with Lemon Breadcrumbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 cups whipping cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon grated lemon peel
- 2 cups fresh breadcrumbs
- Carbohydrate 75 g(25%)
- Cholesterol 222 mg(74%)
- Fat 47 g(73%)
- Fiber 3 g(14%)
- Protein 42 g(84%)
- Saturated Fat 28 g(139%)
- Sodium 609 mg(25%)
- Calories 895
Preparation Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper. Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.
Preparation Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper. Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.
