Tuna With Angel Hair Pasta And Dill Recipe

Ingredients

8

oz. uncooked angel hair pasta (capellini)

1

teaspoon salt

1

tablespoon olive oil

1

cup diced red onion

2

medium carrots, sliced

1

(14-oz.) can fat-free chicken broth with 1/3 less sodium

2

tablespoons lemon juice

2

(7.06-oz.) pouches albacore tuna

2

cups fresh sugar snap peas, halved

3

tablespoons chopped fresh dill

1/2

teaspoon lemon-pepper seasoning

Preparation

Cook pasta to desired doneness as directed on package adding 1 teaspoon salt to cooking water. Drain; cover to keep warm.

Meanwhile, heat oil in 12-inch skillet over medium heat until hot. Add onion and carrots; cook 3 minutes, stirring frequently. Add broth and lemon juice; cook 3 to 4 minutes or until mixture boils. Reduce heat to medium-low; add tuna. Cook 2 minutes, stirring occasionally. Add sugar snap peas; cook an additional 4 to 6 minutes or until carrots and peas are crisp-tender, stirring occasionally. Stir in dill and lemon-pepper seasoning.

Place pasta in individual serving bowls. Top each serving with tuna mixture.

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