The pasta with zucchini cream and tuna is a simple, quick, tasty first course, excellent both hot and cold in warm seasons. A few ingredients for a delicious recipe to prepare in half an hour! Try this pasta with zucchini cream and tuna and save the recipe — it will come in handy as a lunch-saver!
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz pasta (I used Tuscan pici)
- 2 zucchini
- 5.6 oz tuna in oil
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Sauté pan low-sided
- 1 Pot for pasta
- 1 Food processor Kenwood
Steps
Wash the zucchini, dry them, trim the ends and slice them into rounds. In a low-sided saucepan heat the oil, add the zucchini and let them stew, stirring often and adding a little hot water if necessary to finish cooking. When the zucchini are cooked and soft, transfer them to a blender and puree until you obtain a smooth cream.
Drain the tuna from its oil and add it to the saucepan where the zucchini were cooked.
Cook the pasta in plenty of salted boiling water, drain it al dente and transfer it to the saucepan with the tuna, then add the zucchini cream, adjust the salt (but be careful because the tuna is flavorful) and mix well so the cream coats the pasta. Serve the pasta immediately.
