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Tuna Zucchini Elbow Pasta

Rated as 4.3 out of 5 Stars
57k

"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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Ingredients

45 m servings 544
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 544 calories; 8.2 85.3 33.1 23 1001 Full nutrition

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Reviews

Read all reviews 14
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

It was easy, quick, and pretty good. I couldn’t taste the tuna which I was happy about. I’ll make again.

Good foundation, TOO much pasta. Reduce the pasta and liven it up anyway you see fit and you'll end up with a decent dish. :) Myself? I intend to try again with the tuna and some sliced, stuff...

Easy and very tasty. I thought 6 large zucchini was a bit much so used 3 large and one small. Will make again but will increase zucchini to 6.

I loved this. I added some more chilli flakes, herbs, olives and some red wine. Will definitely make this again. Just waiting to see if it freezes well because it makes a HUGE quantity!