Yellowfin Tuna Pasta with Zucchini
If you love zucchini and tuna, this hearty yet healthy pasta dish is sure to please.
Ingredients:
- 8 oz. spaghetti or linguine, cooked to package instructions
- 1 can Van Camp’s Yellowfin Tuna
- 3 Tablespoons olive oil
- 2 green onions, thinly sliced
- 1 zucchini, trimmed and sliced
- 1/2 red bell pepper, sliced
- 1 garlic clove, minced
- 2 teaspoons Sriracha (or chili sauce)
- 1/2 teaspoon salt, or to taste
- 2 teaspoons lemon juice
- Salt and pepper, to taste
Instructions:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1⁄4 cup of pasta water.
- In a large skillet, heat oil over medium heat. Add green onions and cook until fragrant, about 1 minute.
- Add zucchini and bell pepper. Cook until tender, about 7 minutes. Add garlic and sriracha, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with salt if needed.
- Add 1⁄4 cup pasta water then add pasta and toss well to coat. Stir in tuna with the oil and lemon juice, tossing well.
- Taste and add more lemon juice or salt as needed.
