Tuna Zucchini Elbow Pasta
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Description
This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.
Ingredients
- olive oil
- 3 cloves garlic, minced
- 6 large zucchini, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon dried Italian herb seasoning
- ½ teaspoon red pepper flakes
- 1 (28 ounce) jar marinara sauce
- 1 ½ cups water
- 2 (7 ounce) pouches tuna
- 1 (16 ounce) package elbow macaroni
- 1 teaspoon grated Parmesan cheese, or to taste
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.
Nutrition Facts
serving: 6 servings
calories: 544 kcal
carbohydrates: 85.3 g
protein: 33.1 g
saturated fat: 1.8 g
cholesterol: 22.8 mg
sodium: 1000.7 mg
fiber: 9.5 g
sugar: 19.2 g
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