To me, summer means light and fresh meals. Ok, so I don't always follow that thought, but I try. Especially when it comes to pasta dishes. I love to eat pasta, but it can be a tad bit heavy at times (creamy thick sauces come to mind). This recipe, is far from that. Light, fresh, and perfect for those warm summer nights. I could honestly eat this a couple of times of week! You can use chicken instead of tuna if you aren't a fan or leave the meat out all together and enjoy a fantastic fresh veggie pasta. Either way, this is definitely one to try. And feel free to use whatever vegetables you want, these just happen to be some of our favorites.
Tuna and Veggie Pasta
Created by Jenn's Food Journey
1 Tablespoon olive oil
1 small shallot, thinly sliced
1 yellow pepper, thinly sliced
1/2 zucchini, cut into rounds, then in half
1 cup cherry tomatoes, quartered
2 garlic cloves, finely minced
10 oz penne pasta
1 5oz can albacore tuna in oil, partially drained
2 Tablespoon extra-virgin olive oil
1 1/2 teaspoons Herbs de Provence
1/4 teaspoon red pepper flakes
salt and pepper to taste
Fresh basil leaves, torn
Shredded parmesan cheese
Cook penne according to package instructions; drain, reserving 1/2 cup pasta water. Set aside.
In a deep skillet, heat the olive oil over medium heat. Add the shallot and turn the heat down to medium low. Cook the shallots until they are soft and translucent, about 8-10 minutes. Add the pepper and zucchini and saute another 5 minutes. Stir in the tomatoes and let cook another 3 minutes. Add the garlic and cook 1 more minutes. Now add the cooked pasta, tuna, olive oil, Herbs de Provence, and red pepper flakes. Toss to combine. Season with salt and pepper to taste. Serve in bowls or on plates. Top with basil and parmesan. Enjoy!
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