Garlic Tuna Pasta with Asparagus
2 tablespoons olive oil
6 medium cloves garlic , minced
1/2 teaspoon red pepper flakes (this doesn’t add spice – just a nice enhancement of flavor)
3/4 cup chicken stock or broth
2 (6-ounce) cans solid white tuna in water (2 cans), drained well
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
1 tablespoon butter, cut into fourths
1 bunch asparagus (or substitute broccoli, peas, etc.), 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
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.