Penne with Pancetta, Tuna, and White Wine

This is a fresh-tasting pasta dish loaded with good stuff! Pancetta, peas, mushrooms, spinach, flaked tuna, and cherry tomatoes are cooked in a bright-tasting white wine and lemon juice sauce. This recipe calls for canned tuna, but it is also a great way to use leftover tuna steaks.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 354 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 clove garlic, minced
• salt and pepper to taste
• ½ cup frozen green peas
• ¼ teaspoon crushed red pepper flakes
• 1 medium onion, chopped
• 1 pound penne pasta
• ½ cup dry white wine
• 3 tablespoons olive oil, divided
• 12 cherry tomatoes, halved
• 5 ounces baby spinach
• 2 (5 ounce) cans solid white tuna packed in water, drained
• freshly grated Parmesan cheese
• 3 ounces pancetta bacon, diced
• 5 ounces fresh mushrooms, sliced

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.

Step 2

Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.

Step 3

Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.

Step 4

Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.

Step 5

Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.