Summer Pasta with Tuna, Courgette & Fresh Basil
Tender zucchini, crispy lemon peel, briny olives, and good tuna tossed with pasta. It sounds unexpected, but one bite and you’ll be hooked. Ready in about 30 minutes or less.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 3 medium zucchini
- 1 teaspoon salt
- 5 or 6 lemon peels, pith trimmed, and sliced very thinly
- 4 garlic cloves, thinly sliced
- 1 pound rotini pasta
- 1 cup parmesan cheese
- 1 cup basil
- 1 can good tuna
- Juice of 1 lemon
- 1/2 cup Castelvetrano olives
- Pepper
Instructions
- In a large skillet or frying pan, heat the olive oil over medium heat, add the zucchini rounds, salt, and cook for about 5 to 7 minutes, until the zucchini is nice and tender.
- Add the lemon peel, and garlic. Cook for another 2 minutes.
- Cook pasta according to the package directions and reserve 1 cup of the pasta water.
- Add the cooked pasta to the zucchini and about 1/2 cup of pasta water and stir. Add the parmesan cheese, basil leaves, tuna, and the lemon juice. Finish with the olives and a few generous grinds of pepper. Serve immediately.