Recipe

Tuna pasta with zucchini

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tuna pasta with zucchini
  • 375 gram dried fettuccine
  • 2 zucchini, thinly sliced lengthwise
  • 4 yellow squash, quartered
  • 1 lemon, zest grated, juiced
  • 1 tablespoon olive oil
  • 425 gram can tuna in oil, drained, coarsely flaked
  • 4 green onions, thinly sliced diagonally
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • lemon wedges, to serve

Method

Tuna pasta with zucchini
  • 1
    Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender, adding zucchini and squash for the last 30 seconds of cooking. Drain; return to pan.
  • 2
    Add zest, juice, oil, tuna, onion and parsley to pan; toss to combine. Season with pepper. Serve with lemon wedges.

Notes

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time.

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