Description
A delicious and quick Tuna and Vegetable Pasta recipe that combines tender pasta with flavorful tuna and a medley of fresh vegetables. Perfect for a nutritious lunch or dinner, this dish is easy to prepare and packed with protein and vitamins.
Ingredients
For the Pasta
- 200g dried pasta (penne or fusilli)
- Water for boiling
- 1 teaspoon salt
For the Tuna and Vegetable Sauce
- 1 can (150g) tuna in water, drained
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Add the Bell Pepper and Zucchini: Add the diced red bell pepper and zucchini to the skillet. Cook, stirring occasionally, until they start to soften, about 5-6 minutes.
- Incorporate Tomatoes and Peas: Add the cherry tomatoes and frozen peas to the vegetables. Continue cooking until the tomatoes soften and peas are heated through, approximately 3-4 minutes.
- Add Tuna and Seasonings: Flake the drained tuna into the skillet. Sprinkle with dried oregano, salt, and black pepper. Stir gently to combine and heat through for 2 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tuna and vegetables. Toss everything together until well combined and heated through.
- Serve: Serve hot, topped with grated Parmesan cheese if using, and garnish with fresh basil leaves.
Notes
- Use fresh vegetables for best flavor and texture.
- Opt for tuna packed in water for a lighter dish.
- Add a splash of lemon juice for brightness if desired.
- Substitute Parmesan with a vegan cheese for a dairy-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
