Tuna Zucchini Elbow Pasta Recipes

TUNA ZUCCHINI ELBOW PASTA

Tuna Zucchini Elbow Pasta image

This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 45m

Yield 6

Number Of Ingredients 11

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

Steps:

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.
Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
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.
Serve in bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 544 calories, Carbohydrate 85.3 g, Cholesterol 22.8 mg, Fat 8.2 g, Fiber 9.5 g, Protein 33.1 g, SaturatedFat 1.8 g, Sodium 1000.7 mg, Sugar 19.2 g

TUNA-ZUCCHINI PASTA SHELLS

Tuna-Zucchini Pasta Shells image

This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette.

Provided by Tea Girl

Categories Tuna

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

16 big pasta shells
1 small zucchini
2 tablespoons extra virgin olive oil
1 (190 g) can tuna in water
1 garlic clove
1 small chilies or 1/2 teaspoon of chopped chile
1 (600 g) can whole tomatoes
200 g creme fraiche
100 g of shredded cheese (gouda, mozzarella, or edam work best)
salt
pepper
olive oil, for the dish

Steps:

Cook the shells until al dente, set aside to cool.
Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
Drain the tuna, flake it, and mix the tuna into the zucchini.
Salt and pepper to taste.
Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
Peel the garlic and press garlic with a garlic press.
Finely chop chili if you aren't using prechopped chilis.
Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
Pour sauce over the shells.
Sprinkle cheese over the casserole dish.
Put in oven uncovered and bake for 25 minutes.

Nutrition Facts : Calories 413.1, Fat 33.2, SaturatedFat 16.8, Cholesterol 104.5, Sodium 451.1, Carbohydrate 11.7, Fiber 2.3, Sugar 5.1, Protein 19.1

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