Tuna Zucchini Elbow Pasta

Tuna Zucchini Elbow Pasta

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Chef John 23855

"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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45 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 85.3g
  • 28%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
  3. Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
  4. 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.
  5. Serve in bowls and sprinkle with Parmesan cheese.


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It was good, nothing fabulous. But it was about as good as I could expect canned tuna to taste in a main course meal. I was afraid the fishy taste would overtake the flavor of the recipe but i...

This was a very good everyday dish. I froze several serving and took it for lunch.

Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.

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 casserol...

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...

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