Penne with Pancetta, Tuna, and White Wine Best Family Recipes

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Penne with Pancetta, Tuna, and White Wine

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

Ingredients :

• three tablespoons olive oil, divided
• three oz pancetta bacon, diced
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon overwhelmed red pepper flakes
• 5 oz sparkling mushrooms, sliced
• half of cup dry white wine
• half of cup frozen inexperienced peas
• 12 cherry tomatoes, halved
• five ounces infant spinach
• 2 (five ounce) cans stable white tuna packed in water, drained
• 1 tablespoon lemon juice
• salt and pepper to flavor
• 1 pound penne pasta
• freshly grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• Heat 1 tablespoon olive oil in a skillet over medium warmness. Stir in pancetta, and cook dinner till browned. Remove to paper towels.
• Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and overwhelmed purple pepper. Cook until smooth, about five mins. Stir in mushrooms. Cook till they begin to provide off juices.
• Turn the heat as much as medium high, and pour in wine. Cook approximately three minutes.
• Reduce warmth 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 mix, and cook dinner till warmed through.
• Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about eight to ten mins. Drain, and stir into tuna combination. Top with freshly grated Parmesan.

Notes :

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