Creamy Lemon and Tuna Spaghetti

National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating.

A few pantry items (and a bag of frozen peas!) are all you need for this quick weeknight dinner 🍋 It's bright, creamy, and easy -- and simply omit the tuna to make this a vegetarian dish.

Creamy Lemon and Tuna Spaghetti

• 1 pound dry spaghetti

• 2 teaspoons olive oil

• 2 cloves garlic, minced

• 3 (5-ounce) cans chunk white tuna, drained

• 1 cup frozen peas

• 1 cup heavy cream or half & half

• 1/2 cup grated Parmesan cheese

• 1/2 lemon, juiced

• 1/2 teaspoon each salt and pepper

1 | In a large pot of salted boiling water, cook spaghetti according to package directions; drain. 2 | In a large skillet over medium-high, heat oil. Add garlic and cook until fragrant, about 30 seconds. Stir in tuna, peas, cream, Parmesan and cooked spaghetti. Cook, stirring frequently until fully heated through, about 2-3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Serve and enjoy.

This recipe was created as part of the Nourish PA series, featuring delicious, affordable, accessible recipes that anyone can make. Nourish PA is produced in collaboration with FEEDINGPA. Find more recipes at!

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