This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

2 tablespoons unsalted butter

8 ounces cavatappi or other short spiral pasta

1 3/4 cups low-sodium chicken broth

1 cup thinly sliced shallots (from 3 to 4)

Kosher salt and freshly ground pepper

1 pound asparagus, trimmed and cut into 1 1/2-inch pieces (3 cups)

5 ounces baby arugula (4 packed cups)

1/2 cup freshly grated Parmesan, plus more for serving

1/2 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice

2 cans (5 ounces each) oil-packed tuna, drained

Extra-virgin olive oil, for drizzling

Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.