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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Originally from the Rachael Ray Show Ingredients:
1 lb fettuccine pasta |
1/2 cup butter |
1/2 cup flour |
3 cups milk |
salt & freshly ground black pepper |
1/4 teaspoon freshly grated nutmeg (eyeball it) |
3 tablespoons extra virgin olive oil (evoo) |
3 (6 ounce) cans italian tuna in vegetable oil, drained |
2 celery hearts, chopped |
1 medium onion, chopped |
1 (14 ounce) can whole water-packed artichoke hearts, drained, sliced |
1 cup frozen green pea |
1 teaspoon fresh thyme leave, chopped |
1 teaspoon fresh parsley, chopped |
2 garlic cloves, minced |
1 lemon, zest of |
Directions:
1. Bring a large pot of water to a boil, add a generous amount of salt and cook the fettucine to al dente.
2. Place a small sauce pot over medium-low heat and melt the butter. Stir in flour with a wooden spoon and cook for about 1 minute.
3. Whisk in the milk and bring it to a bubble then reduce the heat to low. Season with salt, pepper and nutmeg. When sauce is thick enough to coat the back of a spoon, turn off heat and reserve.
4. Heat a large non-stick skillet over medium heat with the EVOO. Add tuna, celery, onion, artichokes and peas. Cook for 5-7 minutes or until heated throughout.
5. Drain pasta and add to the pan with the tuna mixture. Pour in the cream sauce and mix everything together until fully incorporated.
6. In a small bowl, combine thyme, parsley, garlic and lemon zest. Sprinkle over tuna mixture and serve.
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