Tuna and zucchini pasta in white with lemon and olives, no cherry tomatoes. Do you remember when we prepared the Pasta with zucchini, cherry tomatoes and tuna and the Creamy pasta with zucchini and tuna? Today we make a super easy and tasty white version with tuna, zucchini, olives, capers and lemon zest, a very quick dressing that you prepare in the same time it takes to cook the pasta and which, I assure you, will disappear in an instant, just as it happened at my house! Ready? Then let’s run to the kitchen — I’m sure this recipe will become your secret weapon when you’re looking for quick and budget-friendly first courses that make everyone happy. Also, this dish is perfect to include in our collection of easy and quick zucchini recipes, which I recommend you check out!! Before you start cooking, I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Love zucchini recipes? Also take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Tuna and Zucchini Pasta in White
- 1 zucchini (large)
- 1 onion (small, white)
- 1 oz Taggiasca olives
- 5 capers (salt-packed)
- 7 oz tuna in oil (drained or tuna packed in water (if using tuna in water, add a little extra oil at the end))
- 3/4 oz pine nuts (or blanched almonds)
- 10.6 oz pasta
- to taste extra-virgin olive oil
- to taste pink peppercorns (whole or a sprinkle of black pepper)
- to taste lemon zest
- to taste parsley
Tools
- Pot
- Pan
Steps to make Tuna and Zucchini Pasta in White
To prepare this recipe I recommend using a fresh, firm zucchini; as for the tuna, both tuna packed in water and tuna in oil will work. If you use tuna packed in water, add a little extra oil at the end.
Rinse the zucchini, trim the ends and cut it into very small dice, then peel and chop the onion. Let the onion wilt in a generous splash of oil.
Add the olives and capers and cook for a few minutes, then add the zucchini and let them brown. With the heat off and once the zucchini are cooked, add the drained tuna.
Then add the lemon zest, the pink peppercorns and the chopped parsley. Cook the pasta in plenty of lightly salted water, drain it and combine it with the sauce, toss for one minute over high heat, adding some cooking water if needed, and serve immediately.
Storage and tips.
The pasta with tuna, zucchini, olives and lemon should be enjoyed immediately, but if you have leftovers keep them in the fridge for up to 24 hours and reheat in a pan over high heat with a little oil before eating. It won’t be as good as freshly made, but it will still be tasty.
You can also add a handful of Grana Padano or Parmesan cheese to the pasta and it will taste even better.
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From here, you can return to the HOME and discover new recipes!
From here, you can return to the HOME and discover new recipes!
