Ingredients
Units
Scale
- 5 oz. can of Bumble Bee Solid White Albacore in Oil, drained
- 2 crowns of fresh broccoli, cut into florets; gently boil or steam
- 3-4 cloves of garlic, chopped
- 7-8 sun-dried tomatoes, sliced thin
- Juice of 1 lemon
- 1 lb. of fettuccine
- Olive oil
- Fresh ground black pepper
- 1/2 tsp. salt
- 1/4-1/2 tsp. Red pepper flakes
- Grated Parmesan cheese
Instructions
- Gently boil or steam the broccoli to desired tenderness; drain and set aside.
- Prepare the fettuccine as directed; set aside.
- Heat a cast iron frying pan with 3-4 tablespoons of olive oil. Add the garlic, salt, red pepper flakes, and sun-dried tomatoes; sauté until the garlic is fragrant.
- Turn the heat off and add the fettuccine and broccoli to the sautéed garlic and sun-dried tomatoes and toss.
- Plate the fettuccine and top with the Bumble Bee Tuna, a drizzle of olive oil, and the lemon juice.
- Finish the plate with grated Parmesan cheese, freshly ground black pepper, and a dash of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner