Tuna Pasta Primavera
Bright, fresh, and bursting with flavor, Tuna Pasta Primavera is a delightful weeknight dinner that combines heart-healthy tuna with vibrant vegetables and zesty lemon for a Mediterranean-inspired dish. Tender penne pasta serves as the perfect base for a medley of sautéed cherry tomatoes, zucchini, red bell pepper, and sweet peas, all tossed in a light garlic and olive oil sauce. The canned tuna adds a protein-packed twist, while a hint of lemon zest and juice brings the whole dish to life with a refreshing tang. Ready in just 35 minutes and topped with fresh parsley and optional Parmesan cheese, this easy pasta recipe is a quick, wholesome way to satisfy your craving for comfort food with a nutritious twist. Perfect for busy nights or meal prepping, Tuna Pasta Primavera is a versatile dish you'll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 cup Frozen peas, thawed
- 10 ounces Canned tuna, drained
- 1 large Lemon, juiced and zested
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta and set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the thawed peas and cook for an additional 2 minutes.
Add the drained tuna to the skillet, breaking it up gently with a spoon. Mix in the lemon juice, lemon zest, salt, and black pepper.
Return the cooked pasta to the skillet and toss to combine all ingredients. If the mixture seems dry, gradually add the reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and sprinkle with fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 29.5 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 860 mg | 66% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3573 mg | 76% | |
*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.
