Tuna Zucchini Elbow Pasta Recipes

TUNA ZUCCHINI ELBOW PASTA

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.

TUNA-ZUCCHINI PASTA SHELLS

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.