1 pound dry spaghetti
2 teaspoons oil
2 cloves garlic, chopped small
3 (5-ounce) cans chunk white tuna, drained
1 cup frozen peas
1 cup heavy cream or half & half
1/2 cup grated parmesan cheese
1/2 lemon, juiced (about 1 tablespoon of lemon juice)
1/2 teaspoon each salt and pepper
- In a large pot of salted boiling water, cook spaghetti according to package; drain.
- In a large pan over medium-high heat, heat oil. Add garlic and cook about 30 seconds. Stir in tuna, peas, cream, parmesan and cooked spaghetti.
- Cook, stirring often until heated through, about 2 to 3 minutes. Take the pan off the heat and stir in lemon juice. Season with salt and pepper. Serve and enjoy.