Name: Fettuccine Alfredo with Tuna, Capers, Lemon & Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 1 ½ (142 g) pkgs baby arugula; 6 tbsp capers; 6 (170 g) cans chunk light tuna in water; 425 g fettuccine pasta; 1 ½ small pkgs grape tomatoes; 90 ml Italian salad dressing; 1 ½ lemons; black pepper; garlic powder; salt

Fettuccine Alfredo with Tuna, Capers, Lemon & Arugula SaladFettuccine Alfredo with Tuna, Capers, Lemon & Arugula Salad — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

1 ½ (142 g) pkgs baby arugula

6 tbsp capers

6 (170 g) cans chunk light tuna in water

425 g fettuccine pasta

1 ½ small pkgs grape tomatoes

90 ml Italian salad dressing

1 ½ lemons

black pepper

garlic powder

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice lemons into a medium saucepan.

Drain tuna, add to the pan with the lemon juice, and break into bite-sized pieces.

Add Alfredo sauce, capers, and spices to the pan. Stir to combine the sauce and bring to a simmer over medium-high heat, stirring occasionally.

Meanwhile, halve tomatoes and set aside for serving.

Once the sauce is simmering, remove from heat and cover with a lid to keep warm.

When the pasta is done, drain in a colander and return to the pot. Add the warm sauce and toss to coat.

To serve, divide pasta and arugula between plates. Top arugula with tomatoes, then drizzle with dressing. Enjoy!

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