tuna, zucchini, and red pepper pasta

scene: monday after a ridiculous weekend. visitors gone, matthew out of town. i’m tired. NOT going to the grocery store.


thoughts: pasta is filling…for protein i’ve got canned tuna…and i’ve gotta get rid of those zucchini from the stuffed peppers.

don’t judge me – it sounds weird but it was light and pretty dang good. you can mix this up with whatever you’ve got left in the fridge and pantry – any veggie or meat, really.

tuna, zucchini, and red pepper pasta aka pantry clean out pasta

adapted from: family spice and budget bytes

time: 30 min | serves: 2-3

  • olive oil
  • red pepper flakes
  • salt, pepper
  • 1 clove of garlic
  • parmesan cheese
  • handful of spaghetti
  • 2 small zucchinis
  • can of tuna

get it done:

  • boil water and cook pasta accordingly
  • while pasta is going – heat up some olive oil in a pan and throw some garlic in there on low heat

great thing to have in the freezer in case you don't have garlic on hand - trader joe's crushed garlic (each little cube is a clove!)

  • while this is heating, chop up the zucchini (or whatever vegetables) into fine pieces
  • once water boils, steam the veggies for 2-3 minutes until crunch
    • if you don’t have a steamer, you can put a colander over the pot and cover!
  • while the garlic is cooking in the other pan, throw some red pepper flakes in there and saute for another few minutes
  • add a spoonful of pasta water to the garlic/olive oil/red pepper and let it simmer while pasta finishes cooking
  • when pasta is al dente, combine all of the goodness
  • toss and add pasta water or olive oil until it’s a smooth consistency still on low heat
  • add salt and pepper and red pepper flakes to taste
  • drain can of tuna and toss in with pasta
  • top with some parmesan cheese (and maybe a squeeze of lemon if you have any) and serve hot!

One comment

  1. Erin

    Leftover post! I love it!

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