Penne with Pancetta, Tuna, and White Wine

Penne with Pancetta, Tuna, and White Wine

17

"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."
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Ingredients

45 m servings 366 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  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.
  3. Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
  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.
  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.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

I enjoyed this, but would suggest using chicken or steak rather than tuna. I might try using other vegetables rather than peas for a change of flavor. It was a bit dry for our taste. I suggest ...

Most helpful critical review

The recipe is quick and easy to make but rather bland. I like the veggies and it's healthy but needs something more.

I enjoyed this, but would suggest using chicken or steak rather than tuna. I might try using other vegetables rather than peas for a change of flavor. It was a bit dry for our taste. I suggest ...

This was really good. I thought it was a bit salty but my family loved it and my DH (a very picky eater) loved it. I think next time I'm going to try fresh tun instead of canned, I think it mig...

I actually enjoyed this though I was getting a bit frustrated trying to get enough flavor into it. Added fresh basil, fresh parsley and thyme and a considerable amount of parmesan with an additi...

Really tasty and my picky eaters like it!

Healthy and tasty! I used turkey bacon, sweet white wine, and portobello mushrooms. Don't skimp on the salt.

This was good, and a hit with my husband! I added more crushed red pepper, about a cup of wine, went more generous on the olive oil, substituted 2 chopped tomatoes for the cherry tomatoes, canne...

This was pretty good, but it was kind of dry. I left the mushrooms out and used turkey bacon and whole grain penne to make it healthier.

My husband and I both really enjoyed this.

This is a great way to do something different with canned tuna! It's quick and easy to prepare, a very "pretty" dish to present. My boys and I like it alot.