This garlic tuna pasta with asparagus is perfect for a light spring dinner. It comes together in no time, and tastes fantastic.

I happen to love tuna. Now, I know not everyone is a tuna lover, but me? I could eat it every day.

However, the same old tuna sandwich gets kinda old so in an attempt to be creative and throw a meal together without a recipe (gasp! this is brave ground for me), I made this dish the other night and…it…was…awesome.

The garlic was subtle but essential and the combination of asparagus, tuna and pasta was perfect for a light, spring dinner.

pasta with tuna and asparagus in a white bowl

The sauce, not overly saucy by any means, lightly coats the pasta with a delicious garlic taste.

My kids actually ate this really well (albeit a few gags on the asparagus) and have now declared, “Mom, we like tuna, too…just not on bread.” Sigh…I’ll take what I can get.

What To Serve With This:

Saltine Crackers
A simple green salad (or for something more fancy this Gourmet Green Salad)
Fresh, seasonal fruit

alt=" "

Garlic Tuna Pasta with Asparagus

4.59 stars (17 ratings)

Ingredients

  • 2 tablespoons olive oil
  • 6 medium cloves garlic, minced
  • ½ teaspoon red pepper flakes, this doesn’t add spice – just a nice enhancement of flavor
  • ¾ cup chicken stock or broth
  • 2 cans (6-ounces each) solid white tuna in water, drained well
  • 1 teaspoon salt
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon butter, cut into fourths
  • 1 bunch bunch asparagus, tough ends trimmed and stalks cut into thirds, lightly steamed (I steamed mine for 3-4 minutes until just barely crisp tender)
  • 1 pound penne pasta or other similar tube pasta

Instructions 

  • Cook pasta according to package directions (or however you like it).
  • Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes.
  • Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
  • Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
Serving: 1 Serving, Calories: 433kcal, Carbohydrates: 61g, Protein: 25g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 736mg, Fiber: 4g, Sugar: 3g
Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: My Kitchen Cafe