Creamy Parmesan Tuna Rotini
- Serves
- 4 servings
- Prep
- 7 min
- Cook
- 18 min
- Cost
- $15.00
- Nutrition
- 620 cal · 42g protein
- quick
- budget
- kid-favorite
- comfort-food
- skillet
🍳 2 pans · Picky-eater safe bet: plain noodles
Creamy Parmesan Tuna Rotini is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $15 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
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Ingredients
- 3 cans 5 oz canned chunk light tuna in water
- 12 oz rotini pasta
- 1 cup frozen peas
- 1 cup heavy cream
- 2 oz Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Bring a large pot of well-salted water to a boil. Cook the dry rotini 9 to 10 minutes until tender, adding the frozen peas for the last minute. Drain, saving 1/2 cup of pasta water.
- While the pasta cooks, mince the garlic, grate the Parmesan, and drain the tuna well.
- Melt the butter in a large skillet over medium. Cook the garlic 1 minute until fragrant, then pour in the cream and simmer 3 to 4 minutes until slightly thickened.
- Stir in the Parmesan until melted, then flake in the tuna and warm 1 minute.
- Add the pasta and peas to the sauce and toss, adding pasta water a splash at a time until creamy. Season with salt and plenty of black pepper and serve.
- Picky eaters can have plain rotini with a little Parmesan, and the tuna and peas on the side.
- Make ahead: mince the garlic and grate the Parmesan up to 2 days ahead. Store leftovers in the fridge up to 3 days.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 54 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 22 g
- Saturated fat
- 11 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Gina's Auckland / Unsplash