Tuna, Snap Peas, Bell Pepper & Pasta Ribbons |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A nice refreshing lunch and another way to use canned tuna. Ingredients:
8 ounces barilla brand no-boil lasagna noodles, broken (see note * ) |
8 cups water |
salt |
8 ounces sugar snap peas, trimmed and strings removed |
1 large red bell pepper, core and slice in narrow strips |
1/3 cup lemon juice lemon (2 (or more) |
2 (6 ounce) cans solid white tuna in olive oil, do not drain |
fresh ground black pepper |
kosher salt |
Directions:
1. Note * no boil noodles are cooked and used for texture in this salad.
2. Bring 8 Cups of water and salt to boil in a large pot, add the broken noodles, cover, lower heat and cook gently for 5 minutes.
3. Add the trimmed sugar snap peas to the pot, cover and cook 2- 3 minutes, until the peas are tender and the noodles are firm tender.
4. Drain off the water from the pot, put the noodles and sugar snap peas into a serving bowl, add the bell pepper, lemon juice and undrained tuna, toss to mix all. Season with fresh black pepper and salt if desired. Serve immediately.
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