The pasta with zucchini and tuna is a fresh and tasty first course perfect for enjoying both hot and cold; it’s an extremely versatile dish to which you can add your favorite herbs or even a touch of citrus zest for an even fresher note.
Now that zucchinis are in season, we can use them to prepare quick and tasty first courses by adding a small sauté with speck or bacon, but they are also fantastic paired with fish. You can prepare a good risotto or a savory pie with zucchini and mozzarella, an appetizing starter that the whole family will love.
The farfalle with tuna and zucchini are super easy and quick, I recommend using good tuna fillets, which are firmer and more compact than canned tuna, and adding your preferred herbs like basil or lemon thyme.
Try the other recipes with zucchinis:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer, and Autumn
- Energy 191.97 (Kcal)
- Carbohydrates 26.06 (g) of which sugars 1.07 (g)
- Proteins 11.60 (g)
- Fat 5.36 (g) of which saturated 0.88 (g)of which unsaturated 1.61 (g)
- Fibers 1.11 (g)
- Sodium 251.04 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz semolina pasta (use your preferred type, preferably short pasta)
- 14 oz zucchini
- 1 shallot (large or half a yellow onion)
- 4 tablespoons extra virgin olive oil
- 9 oz tuna in oil (drained from the preserving oil)
- to taste basil (or lemon thyme or other herbs of your choice)
- to taste salt
- to taste pepper
- to taste lemon zest (grated, OPTIONAL)
Tools
- 1 Pot
- 1 Pan
- 1 Cutting Board
- 1 Colander
Procedure
Wash the zucchinis, remove both ends, and cut them into small cubes or thin slices.
Wash 10 basil leaves (or other aromatic herbs of your choice) and dry them by patting with a paper towel.
Finely chop the shallot, sauté it in a pan with the extra virgin olive oil, then add the zucchinis and sauté them for 6/7 minutes over medium heat, stirring often. Decide on the cooking time based on your taste, I prefer them slightly crunchy.
Season with salt and pepper.
Cook the pasta of your choice in a pot with plenty of salted water, drain it al dente, and pour it into the pan with the sauce along with a small ladle of pasta cooking water.
Let it flavor for a few seconds over the heat, then turn off. Add the tuna, drained from the preserving oil and coarsely shredded, and the chopped basil. If you like, you can add a bit of lemon zest. Mix everything well.
The pasta with zucchini and tuna is ready, plate it and serve.
If you prefer, you can also serve it cold; in this case, I recommend adding the basil just before serving, otherwise, it might oxidize.
Tips
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