Pasta with Zucchini, Tuna & Almonds
Adapted from Cooking Light
1 cup cherry tomatoes, quartered
1/2 teaspoon dried thyme
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
5 teaspoons extra virgin olive oil
2-3 cups dried ziti pasta
1 (5 oz) can white albacore tuna, drained
2 cloves garlic, minced
1-2 cups zucchini, cut into rounds, then into quarters
1/4 cup fat-free, less sodium chicken broth
3 Tablespoons chopped almonds
3 Tablespoons chopped fresh parsley (or 1 Tbls dried)
Shredded Parmesan cheese
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat a nonstick skillet over medium heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 2 minutes or until crisp-tender. Add broth; bring to a simmer. Add almonds and tuna and remove from heat. Pour over pasta and toss to coat. Pour tomato mixture over pasta and toss once more to coat. Enjoy!
(Nutritional Facts - 1 serving = 1 1/2 cups: 344 calories; 12g fat; 58mg cholesterol; 45.5g carbohydrates; 14g protein; 5.3g fiber; 3.4mg iron)