Screws with cream and tuna

Autor: La Moderna
Type: Elbows

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Portions: 4
Difficulty: Easy
Prep time: 25

Ingredients

2 L of water

A pinch of salt

200 g of Tornillo La Moderna® pasta

1 tablespoon of olive oil

1 garlic clove, minced

1/2 red onion, minced

2 red peppers, diced

1/2 cup of parsley leaves, washed and disinfected

2 yellow lemons (juice and zest) *you can substitute with lime if desired

1/2 cup of low-fat cream

A pinch of ground black pepper

1 can of tuna chunks in water, drained and flaked

Instructions

Step 1 Heat the water and salt in a large pot until it boils.

Step 2 Immediately add the Tornillo La Moderna® pasta and cook until al dente (soft on the outside and firm on the inside); check the cooking times marked on the package.

Step 3 Drain and set aside.

Step 4 Heat the olive oil in a skillet and sauté the garlic, onion, and red pepper for 2 minutes, or until slightly softened.

Step 5 Add the pasta, mix with the ingredients, and continue cooking for 2 more minutes.

Step 6 Add the parsley leaves, turn off the heat, and mix so the leaves soften with the remaining heat in the skillet.

Step 7 In a bowl, combine the lemon juice and zest, cream, salt, and black pepper.

Step 8 Add the pasta from the skillet and the previously flaked tuna.

Step 9 Stir to combine the flavors and enjoy immediately.