Tuna Linguine Primavera
Elevate your pasta night with this vibrant and flavorful Tuna Linguine Primavera—a quick and wholesome dish bursting with fresh vegetables, tender linguine, and protein-packed tuna. Sautéed zucchini, sweet yellow bell peppers, and cherry tomatoes create a colorful medley of textures and flavors, while a touch of garlic and red pepper flakes provides a subtle kick. The addition of lemon zest and juice brings a zesty brightness that perfectly complements the rich tuna and buttery Parmesan cheese. Ready in just 30 minutes, this easy tuna pasta recipe is ideal for busy weeknights yet elegant enough for entertaining. Serve it with a sprinkle of fresh parsley for a light, satisfying meal that captures the essence of spring.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 yellow bell pepper, julienned
- 1.5 cups cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 9 oz canned tuna (in olive oil), drained and flaked
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes
- 0.5 cup Parmesan cheese, freshly grated
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the zucchini and yellow bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes, peas, and red pepper flakes. Cook for another 2-3 minutes until the tomatoes start to soften and release some of their juices.
Gently fold in the flaked tuna, lemon zest, and lemon juice. Stir to combine and heat through for 1-2 minutes. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet with the vegetable and tuna mixture. Toss to combine, adding reserved pasta water a few tablespoons at a time to create a light sauce.
Remove the skillet from heat and sprinkle the chopped parsley and grated Parmesan over the pasta. Toss once more to evenly distribute.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 35.1 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 1580 mg | 122% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3282 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
