Quick & Easy Lemony Tuna Pasta

Serving Size:  2-3


1/2 lb. Pappardelle’s Lemon Basil Fettuccine
1/2 lb. sugar snap peas, trim ends and strings
1 red bell pepper, chopped
1/3 cup fresh lemon juice (about 2 lemons)
2 cans (6 oz.) solid white tuna
1/4 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
Fresh basil


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). About 3 minutes before the pasta is done cooking, add snap peas. Drain pasta and peas together. Put pasta and peas in a large serving bowl.
  2. Add bell pepper, lemon juice, tuna and olive oil to the pasta and peas. Mix well and season with salt and pepper.
  3. Serve sauce over individual plates of pasta. Garnish with torn pieces of fresh basil.