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Pasta Zucchini, Tuna, and Lemon

17/11/2023

I can provide you with a recipe for a delicious pasta dish with zucchini, tuna, and lemon. It’s a light and fragrant dish, perfect for spring and summer times. Here’s how to prepare it:

Ingredients

  • 320 grams of pasta (penne, spaghetti, or whichever pasta you prefer)
  • 2 medium zucchini
  • 160 grams of canned tuna (better if of high quality, in glass jars)
  • 1 lemon (zest grated and a bit of the juice)
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • Salt to taste
  • Pepper to taste (optional)
  • Fresh chopped parsley (optional)
  • Grated pecorino or parmesan cheese (optional)

Preparation

  1. Start by bringing a large pot of salted water to a boil to cook the pasta.

  2. In the meantime, wash and slice the zucchini into thin rounds or half-moons. If you prefer, you can grate them with a large-hole grater for a “creamier” effect.

  3. Heat the extra virgin olive oil in a large pan and add the garlic cloves to flavor the oil. Once the garlic is golden, remove it.

  4. Add the zucchini to the pan and cook over medium-high heat until they’ve lightly browned and softened.

  5. Meanwhile, cook the pasta according to the instructions on the package until it’s al dente.

  6. Drain the tuna from the oil and flake it with a fork.

  7. Once the zucchini are cooked, add the tuna to the pan and gently stir to let the flavors combine for about a minute.

  8. Deglaze with a bit of lemon juice and add the grated zest, mixing everything well.

  9. Drain the pasta al dente, reserving some of the cooking water, and transfer it to the pan with the zucchini and tuna.

  10. If necessary, add some of the pasta cooking water to emulsify and create a light cream.

  11. Stir all the ingredients together on low heat for a couple of minutes. If you like, add freshly ground black pepper and chopped parsley at this point.

  12. Serve and, if desired, sprinkle with grated pecorino or parmesan cheese.

Curiosity

This dish has the freshness of lemon that pairs well with the sea flavor of tuna. It’s a recipe that can be adapted based on personal tastes: some variations include adding capers or olives for a more intense flavor.

Pasta zucchini, tuna, and lemon