Creamy Mushrooms and Canned Tuna over Zucchini Noodles
8.9g
Net Carbs
23.7g
Protein
15.1g
Fat
2.7g
Fiber
269
Calories
Ingredients:
- 8 ounces fresh crimini mushrooms USDA
- 12 eas fresh red cherry tomatoes USDA
- 2 teaspoons fresh garlic FNDDS
- 1/2 cup chicken broth FNDDS
- 1/4 cup heavy whipping cream USDA
- 2 tablespoons lemon juice FNDDS
- 2 tablespoons butter, unsalted USDA
- 1/4 teaspoon red chili peppers, crushed flakes USDA
- 1/2 cup parmesan cheese, grated USDA
- 1 tablespoon Rosemary, fresh, leaves
- 1 teaspoon lemon zest USDA
- 2 cups fresh baby spinach Dole
- 9 ounces canned light tuna, in water, drained, unsalted USDA
- 1/2 teaspoon black pepper, ground USDA
- 1/4 teaspoon table salt USDA
- 2 meds fresh zucchini, with skin USDA
Directions:
- In a 10-inch skillet, melt butter over medium heat. Add sliced mushrooms and sauté, stirring frequently until moisture released from the mushrooms evaporates, about 6 minutes. Add halved tomatoes, minced rosemary, minced or pressed garlic, and red pepper flakes, sautéing until fragrant, about 30 seconds.
- Stir in ¼ cup broth, parmesan cheese, cream, lemon juice and lemon zest. Bring to a boil and reduce heat to simmer. Stir in baby spinach until wilted and flake in tuna. Taste and add salt to taste.
- Spiralize zucchini. In a non-stick skillet over medium heat warm the remaining ¼ cup chicken broth until steaming. Add zucchini noodles, cover and steam, tossing as needed to evenly heat, until warmed through and tender, about 5 minutes.
- To serve, evenly distribute zucchini noodles (about 1 cup per serving), and cover with about ¾ cup creamy mushrooms and tuna. Top with fresh ground pepper and serve with a garnish of fresh grated parmesan cheese if desired.
