Creamy Tuna Fusilli Pasta

1.Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving ½ cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic to the skillet and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

4.Add the drained tuna to the skillet, breaking it up gently with a spoon. Cook for 2-3 minutes until heated through.

5.Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines with the tuna and onions.

6.Gradually pour in the milk while stirring to create a smooth, creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

7.Stir in the grated Parmesan cheese until melted and incorporated. Season the sauce with salt and freshly ground black pepper to taste.

8.Add the cooked fusilli pasta to the skillet and toss gently to coat the pasta evenly with the creamy tuna sauce.

9.If desired, stir in lemon zest and sprinkle chopped fresh parsley over the pasta for a fresh, bright finish.

10.Serve the creamy tuna fusilli pasta immediately, garnished with extra Parmesan cheese if preferred.