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, fresh ground black pepper and a dash of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
