Tuna Zucchini Elbow Pasta

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John
Recipe by  Chef John

“This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
  2. Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
  3. Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
  4. Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
  5. Serve in bowls and sprinkle with Parmesan cheese.

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Reviews (3)

Rate This Recipe
AllieDream
0

AllieDream

Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.

moritzck
0

moritzck

I made this for my kids and I when my non-tuna loving husband was away on business. I was skeptical, because although my kids and I like tuna, I remember not really being a fan of tuna casseroles when I was younger. Anyhow, it looked like a relatively quick & easy mid-week meal and I had all the ingredients on-hand, so I tried it. We all really liked it....that inclues a 9-y.o. who would happily survive on PB&J & pizza for the rest of his life. He's not a fan of zucchini, but said he really liked it in this dish. I halved the recipe and it made enough for the three of us to eat it two nights in a row. I love meals like this that don't have an extensive amount of ingredients and yet are still super flavorful. This is definitely a repeat!

meredith
0

meredith

I loved this recipe! I used 12 oz. of tuna from a can (drained) instead of a 7-oz. packet. I also added a can of Italian stewed diced tomatoes because my marinara sauce can was 24 oz., not 28 oz. I also used shell pasta since that's what I had on hand. Everything else stayed the same, and it was so great! Highly recommend it!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 544 cal
  • 27%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 85.3 g
  • 28%
  • Protein
  • 33.1 g
  • 66%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

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Creamy Tomato Tuna Penne Pasta

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Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)