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My review
Tuna Zucchini Elbow Pasta
Chef John
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
- Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
- 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.
- Serve in bowls and sprinkle with Parmesan cheese.
Nutrition Facts
Per Serving: 544 calories; 8.2 g fat; 85.3 g carbohydrates; 33.1 g protein; 23 mg cholesterol; 1001 mg sodium. Full nutrition
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Reviews
Read all reviews 1319 Ratings
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Most helpful positive review
9/4/2014
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
5/4/2014
Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.
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9/4/2014
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...
8/8/2014
This was a very good everyday dish. I froze several serving and took it for lunch.
5/4/2014
Not incredibly exciting, but a solid, very easy weeknight meal that was a success with my whole family.
3/5/2014
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...
2/23/2014
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...
9/20/2017
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...
6/22/2017
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.
4/13/2017
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!
1/16/2017
Changes I made: no Italian spice (didn't have it), 2 large zuchinnis (worried 6 was too much), 1 can of tuna (only had 1 on hand) I tried the recipe because I wanted to use canned tuna and almo...