Recipe: Tuna Zucchini Pasta
Ingredients
- 1 lb elbow macaroni
- olive oil
- 3 cloves garlic, minced
- 6 large zucchini, 1/2-inch cubes
- 1 tsp salt
- 1/2 tsp hot pepper flakes
- 1 tsp dried Italian herbs (oregano, rosemary, thyme, etc)
- 3 1/2 cups marinara sauce
- 1 1/2 cups water
- 12 oz tuna
- Parmesan cheese
Instructions
Step 1
Add some olive oil, and 3 cloves minced garlic in an dutch oven. Cook for a few seconds, then add the zucchini cubes. Give it a stir. Add 1 tsp salt, 1/2 tsp hot pepper flakes, and 1 tsp dried Italian herbs in the dutch oven, stir and saute for 5 minutes.
Step 2
Add 3 1/2 cups marinara sauce in the dutch oven, then add water, half way up.Give it a stir. Use high heat to bring it to a boil.
Step 3
Add 12 oz tuna in the dutch oven. Turn the heat to low, simmer about 7-10 minutes or until the zucchini cubes are fork-tender.
Step 4
Boil 1 lb elbow macaroni in salted water. Drain well. Dump them in the zucchini sauce. Give is a mix around. Add another pinch of salt. Turn off the heat. Put the lid on the dutch oven, let sit for about 6 minutes. Then give it a mix.
Step 5
Transfer to a serving plate, topped with some Parmesan cheese to serve.