Recipe by Chef John
"This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner."
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zucchini, cut into 1/2-inch cubes
dried Italian herb seasoning
red pepper flakes
1 (28 ounce) jar
1 1/2 cups
2 (7 ounce) pouches
1 (16 ounce) package
grated Parmesan cheese, or to taste
I made this for my kids and I when my non-tuna loving husband was away on business. I was skeptical, because although my kids and I like tuna, I remember not really being a fan of tuna casseroles when I was younger. Anyhow, it looked like a relatively quick & easy mid-week meal and I had all the ingredients on-hand, so I tried it. We all really liked it....that inclues a 9-y.o. who would happily survive on PB&J & pizza for the rest of his life. He's not a fan of zucchini, but said he really liked it in this dish. I halved the recipe and it made enough for the three of us to eat it two nights in a row. I love meals like this that don't have an extensive amount of ingredients and yet are still super flavorful. This is definitely a repeat!
I loved this recipe! I used 12 oz. of tuna from a can (drained) instead of a 7-oz. packet. I also added a can of Italian stewed diced tomatoes because my marinara sauce can was 24 oz., not 28 oz. I also used shell pasta since that's what I had on hand. Everything else stayed the same, and it was so great! Highly recommend it!
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Zucchini Elbow Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 74
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