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Pasta al tonno e zucchine
Amount
servings
Ingredients list
- 400 g spaghetti
- 400 g zucchini
- 1 can tuna in olive oil
- 1 can peeled tomatoes
- 1 paprika
- 2 clove garlic
- basil to taste
- salt to taste
- pepper to taste
Equipment
Directions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, thoroughly wash the zucchini, cut into slices and then these into strips. Remove the seeds from the paprika, wash and coarsely dice.
- Put some olive oil of the tuna can in a large pan and heat. Peel the garlic, cut into fine strips and sauté in the pan.
- Drain the tuna and add to the pan with the zucchini strips and diced paprika and sauté for about 5 minutes.
- Deglaze with the tomatoes, season with salt and pepper, mix well and simmer on low heat.
- Now add the pasta to the boiling salted water and cook until al dente.
- Once the pasta is ready, drain it and then add it directly to the pan and mix everything thoroughly.
- Finally, divide the tuna zucchini pasta among deep plates and garnish with freshly chopped basil.Buon appetito!
Serving: 250gCalories: 398kcal (20%)Carbohydrates: 80g (27%)Protein: 15g (30%)Fat: 2g (3%)Saturated fatty acids: 1g (5%)Cholesterol: 1mg
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