Fast 30 Minute Zucchini Pesto Pasta with Tuna

Wonderful for a quick and easy weeknight dinner, try this Fast 30 Minute Zucchini Pesto Pasta with Tuna! This easy-to-make meal is perfect for a warm dinner or a chilly lunch on the go. Improve your lunch routine by following this recipe.

To make this pesto pasta with tuna, what do you need?

This quick and simple tuna and zucchini pasta dish are created using common pantry staples and fresh veggies for enhanced flavor and moisture. You’ll need spaghetti first. Pastas like penne, farfalle, and fusilli are perfect.

Pasta that has already been cooked can be used in this dish as well. Second, cut the zucchini very thinly. Although typically associated with summer, zucchini may be found in grocery stores all through the year.

You’ll also want to have an onion and some canola oil on hand. Use red onion for a splash of color. And then, prepare two handfuls of cherry tomatoes by halving them.

Cherry tomatoes have more taste than salad tomatoes, so I recommend getting them in the winter. On the burner, they’ll soften in only a few minutes.

You must take care not to overcook them. One of the key components of this meal is tuna which has been canned in either salt water, spring water, or olive oil. Be sure to thoroughly drain the pasta before adding the sauce.

You can get three to four meals out of a can of tuna that weighs 150 grams. To make a really tasty and visually appealing glaze, combine all the ingredients with red pesto.

Red peppers and red pesto (or chile pesto, dried) are traditional Italian ingredients that can be used in this recipe. Sprinkle with Grana Padano or Parmesan shavings and serve with a juicy lemon wedge and fresh rocket leaves.

Does anyone know if this pesto tuna recipe is adaptable in any way?

Several of the recipe’s components are interchangeable. The red onion may be swapped out for spring onion or shallot, and the canola oil for sunflower oil, vegetable oil, or standard (not extra virgin) olive oil. Broccoli can be used in place of zucchini if necessary.

You may speed up the cooking time by chopping it into little pieces (1×1 cm cubes). Substitute tiny plum tomatoes or diced salad tomatoes for cherry tomatoes.

As a bonus, you may save time by purchasing pre-made tuna pesto instead of mixing a can of tuna and a jar of red pesto.

When should I make this tuna and zucchini pasta and how should I preserve it?

The spaghetti may be prepared in advance, allowed to cool, and then stored in the fridge for up to 2 days. You can’t put this spaghetti dish in the freezer.

Some applications of pasta with tuna and zucchini are as follows:

You may eat it either warm or cold:

If you want to serve this dish cold, take it out of the fridge 30 minutes before serving so it may come to room temperature. Before serving, toss the tuna pesto pasta salad with the dressing on plates or bowls.

Serve hot by placing the meal in a microwave-safe container and heating it for the appropriate amount of time. It all has to do with how strong and how your microwave is set up.

This is more than just a meal:

As I said at the outset, this delicious pasta meal is perfect for any occasion, whether you’re seeking to dazzle dinner guests or whip up a fast lunch while working from home.

You can also pack it up in an airtight container and take it with you; it makes a great lunch and is the highlight of any picnic.

And don’t forget the spaghetti starters at your favorite Italian restaurant. So why shouldn’t we follow suit? Make an impressive impression by serving it as a starter in a dessert or individual-sized dish.

Last but not least, the best way to enjoy this tuna and pesto meal is when it’s still warm. We’ve just finished cooking the weeknight meal.

instructions:

Put some salt into at least two liters of water, cover the pot, and bring it to a boil over high heat. Pasta should be prepared by the package’s directions. Re-cover after draining.

Put some canola oil in a deep skillet. Prepare in a pan over moderate heat. Add the onion once it’s heated and sauté for 3 to 4 minutes, stirring occasionally, until the onion softens and turns glossy.

Fry the zucchini for a further 5 minutes after adding it and stirring it. Include the cherry tomatoes, cut in half. Reconstitute the mixture, cover, and simmer for 5 minutes.

Strain the tuna in a fine-mesh strainer. Bring it to the stovetop. Fry for a further three minutes after adding the crimson pesto and stirring thoroughly.

Take the pan away from the stovetop. Prepare some spaghetti and throw it in. Add salt and pepper to taste. Accompany with a wedge of lemon and some rocket leaves and thin slices of Grana Padano or Parmesan cheese. Enjoying!

30 Minute Zucchini Pesto Pasta

Pasta with zucchini pesto, mushrooms, burrata, and brown butter walnuts may be made in 30 minutes. This 30 Minute Zucchini Pesto Pasta dish is perfect for busy weeknights.

The Reasons You’ll Enjoy This Zoodle Dish

To make this green pasta, we make use of two of summer’s most plentiful vegetables: zucchini and basil. For a while, I considered calling this dish Seasonal Pasta instead of what it is.

In only 30 minutes, you can have this kid-friendly pesto pasta on the table. More than that, its flavor is so robust that it wins over even meat eaters.

If you want to have pesto on hand all week to serve with grilled meat or fish, in sandwiches or wraps, or to pour over any salad, feel free to double the recipe.

Do you have plans for all of the zucchini and basil? Pasta, in any form you choose; I like the ones that capture the pesto sauce, like cazarche or orcette. Be cautious to avoid an al dente texture with whomever you decide to go with.

Roast summer squash coins until they’re golden brown for a delicious zucchini dish. It’s best to avoid crowding the pan by only using a quarter of the zucchini and slicing it into coins about an inch thick. This will guarantee that the zucchini gets cooked on all sides.

To make pesto, basil is essential because of the bright, fresh taste it brings to the dish. You should save some to use as a garnish, too! Baby bella (or white/button) mushrooms add a meaty texture and savory taste to this pasta dish. Shiitake mushrooms are another option.

Instead of pine nuts, I like to use chopped walnuts since they provide a nutty flavor and provide brain-healthy omega-3s to the pesto. Additionally, walnuts are used for a nutty texture.

Burrata is completely discretionary, but it will provide a wonderful creamy richness to your dish.

Procedures in detail:

First, make your own pesto.

In a large pan over medium heat, toast a quarter cup of walnuts for 4 to 5 minutes, or until they are aromatic. Move to the chopping block of a kitchen appliance.

Put the red pepper flakes, basil, Parmesan cheese, lemon juice and zest, garlic, half a teaspoon of salt, a quarter of a teaspoon of black pepper, and the olive oil in a food processor and blend until smooth.

Into the mixing bowl, start pouring in the olive oil (about half a cup). Harmonize to a silky consistency. put apart

The second stage of pasta preparation entails:

For this, you’ll need to bring a lot of salted water to a boil. Add the pasta once the water has boiled and cook until it is al dente. Once the pasta is done cooking, save 1 cup of the cooking water.

Third, fry the mushrooms and zucchini:

While the pasta cooks, get a big pan hot and add the remaining 2 tablespoons of olive oil. Toss in zucchini and mushrooms, then bake for 7 to 8 minutes at 400 degrees, stirring once.

Add the remaining half teaspoon of salt and one-fourth teaspoon of black pepper. Place in a dish for later consumption. How to Make Brown Butter Nuts, Step 4:

Turn down the heat, and put in two tablespoons. The butter is ready when it turns amber in color and smells nutty. The walnuts should be roasted for two to three minutes after being added to the pan. Add some salt and put it in a basin.

5: Put the Zucchini Pasta Together.

Combine the cooked pasta with the zucchini and mushroom mixture in a pan. While continually swirling, gradually add the pasta boiling water you set aside earlier until the sauce is glossy and begins to adhere to the noodles.

Cut the spaghetti in half and serve it on six separate dishes. If you like, sprinkle some burrata or parmesan cheese on top. Sprinkle some pecans that have been toasted in brown butter on top.

Zucchini Pesto Pasta with Tuna

Made with culinary staples and full of flavor, it comes together in less than 15 minutes. Zucchini Pesto Pasta with Tuna is a great quick and easy weeknight meal.

3 reasons why I love this recipe:

Packed with flavor, pesto and sun-dried tomatoes make this pasta and canned tuna to the next level. I can not enjoy the taste of this food! Made with homemade pesto, this healthy pesto tuna pasta is gluten-free, dairy-free, and easily nut-free.

It is very easy to customize! Use store-bought pesto or make it at home. Add your favorite vegetables or leave them as is. Make it Whole 30 or low carb by using zucchini noodles or spaghetti.

Ingredients and Substitutes:

Basil: Basil is one of the main ingredients of pesto. The taste will not be the same without basil. If you can’t find basil, you can use parsley and mint for a Mediterranean flavor. Olive Oil – Oil helps emulsify the sauce and makes it thick and creamy!

You can also use avocado oil. Lemon Juice – Basil can have a very strong flavor and lemon juice can help neutralize acidity and help lighten ingredients. If you don’t have lemon juice, you can use 1-2 tablespoons. Cashews are used instead of pine nuts.

They are cheaper and still add a great silky texture. You can use chopped almonds or walnuts instead of cashews or hemp hearts for a nut-free version.

Salt – Salt is a key ingredient in accenting a recipe and it salts the entire dish, so don’t skimp on it! Garlic Powder – I prefer garlic powder to fresh garlic in pesto (since we don’t cook it).

If you love fresh garlic, use 1-2 cloves, very finely chopped. If you can’t eat garlic, use roasted garlic olive oil instead of olive oil in this recipe. Spinach – Baby spinach helps bulk and also bulks up the vegetables on the plate. You can also use arugula or kale!

Tuna pasta with pesto:

Pasta: Use any pasta you like! I love using lentil pasta for this dish (because it’s so much more filling), but you can use anything you like, even replace the pasta with spaghetti, zoodles, or squash noodles for a lower carb or Be Whole30 compliant.

Pesto – Make your own with the above ingredients or buy pre-made pesto from the store. You can also store the pesto in the freezer so you always have something fresh on hand.

Tuna (in oil) – I prefer tuna in oil for this recipe, but you can also use tuna in water, canned salmon, canned chicken, or even tuna with chickpeas or cannellini beans.

Substitute so that this dish is vegetarian. . Sundried Tomatoes – Sundried tomatoes bring another level of umami to this dish, I recommend adding them unless you don’t like them.

I use sundried tomatoes packed in olive oil (you don’t need to add oil to the dish, of course). You can use fresh tomatoes or omit them completely.

Step-by-step instructions:

Step 1: Add water to a large pot to boil. Step 2: While the water is boiling, make the spinach and cashew pesto. Step 3 – Add basil, lemon juice, olive oil, salt, garlic powder, and cashews to the food processor.

Perform at high intensity for 1 to 2 minutes. Add the baby spinach to the food processor and cook for another 1 to 2 minutes on high heat until the pesto is completely mixed. Scrape down the sides if needed.

Step 4: Add pasta to boiling water and cook according to package directions. Step 5: Just before the pasta is done cooking. Remove about ½ cup of the cooking liquid from the pot and reserve it for later. Step 6: Drain the pasta water. Add the pasta back to the pot.

Step 7: Chop the tuna from the can and add the tuna to the pasta (I don’t add the olive oil the tuna was packed in, but you can if you want).

Step 8: Add dried tomatoes (without oil) and pesto to the pasta and mix well. Add ½ cup of the cooking liquid and stir well until the sauce emulsifies and adheres to the pasta. Serve hot, cold, or at room temperature.