Creamy pasta with zucchini and tuna: a simple and light first course.
Short on time but craving something tasty? This pasta is the perfect solution. The special feature is its texture. In fact, the tuna and blended zucchini become a velvety cream in minutes that perfectly coats the pasta without the need to add cream or other cheeses.
It’s a simple dish, with a delicate yet distinct flavor. Perfect for a quick lunch or a last-minute dinner.
Let’s see right away how to prepare creamy pasta with zucchini and tuna.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6 oz pasta
- 2 zucchini (medium)
- 4 oz canned tuna in water (drained)
- 1 shallot (small)
- 1 tbsp extra virgin olive oil
- 2 cups water
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 High-sided saucepan
- 1 Immersion blender
- 1 Frying pan
How to prepare creamy pasta with zucchini and tuna
Wash the zucchini, trim the ends and cut them into small, even cubes. Finely chop the shallot.
In a frying pan, heat a drizzle of olive oil and sauté the shallot until it becomes translucent.
Add the zucchini to the pan and let them sauté for a couple of minutes over high heat.
Pour one cup of water and cook until the water has evaporated and the zucchini are tender. Season with salt. Now add the can of tuna in water (well drained) directly to the pan with the zucchini. Mix well and let it sauté for a couple of minutes so the tuna soaks up the flavors.
Transfer the zucchini (reserving a couple of tablespoons) and the well-drained tuna into the jar of the immersion blender. Add a splash of water (pasta cooking water also works) and blend everything until you get a smooth cream.
Meanwhile, cook the pasta in plenty of salted water.
Drain the pasta al dente and pour it directly into the pan where you cooked the zucchini; add the cream you prepared. Toss everything for a minute so the flavors bind well.
To make the dish more visually appealing, remember to keep some cooked zucchini cubes aside before blending. Use them at the end as a garnish on top of the plated pasta.
Storage
You can store the pasta in the refrigerator in an airtight container for up to one day. When ready to eat, reheat it in a pan with a splash of water to restore creaminess.
FAQ (Questions and Answers)
Can I use tuna in oil instead of tuna in water?
Certainly, just remember to drain it very well from the preserving oil before adding it to the zucchini.
What can I use instead of shallot?
If you don’t have shallot, you can easily replace it with half a small white onion or a piece of leek for an even milder flavor.
