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Tuna Zucchini Elbow Pasta

Tuna Zucchini Elbow Pasta

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 85.3g
  • 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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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jo Steinberg
0

Jo Steinberg

8/8/2014

This was a very good everyday dish. I froze several serving and took it for lunch.

AllieDream
0

AllieDream

5/4/2014

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

moritzck
0

moritzck

3/5/2014

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!

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