Tuna Primavera with Pasta
Creamy, vibrant, and packed with protein, this Tuna Primavera with Pasta is a quick and wholesome dinner that brings together the best of fresh vegetables and pantry staples. Featuring tender pasta swirled in a luscious Parmesan cream sauce, this dish is studded with zucchini, cherry tomatoes, red bell peppers, and sweet peas for a pop of color and flavor. Canned tuna adds a satisfying, savory depth, while hints of garlic, lemon zest, and optional red pepper flakes bring a zesty touch. Perfect for busy weeknights, this 35-minute meal pairs gourmet flavors with easy preparation. Serve it warm, topped with fresh parsley and extra Parmesan for a restaurant-worthy finish that will have everyone asking for seconds. Keywords: Tuna Primavera, creamy pasta recipe, quick dinner ideas, easy weeknight meals, vegetable and tuna pasta.
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Recipe Information
Ingredients
- 12 oz pasta (penne or fusilli recommended)
- 2 5 oz cans canned tuna in olive oil
- 1 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 medium red bell pepper, finely sliced
- 0.75 cup frozen peas
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté for 4-5 minutes until the vegetables start to soften.
Stir in the frozen peas, and cook for another 2-3 minutes until the peas are heated through.
Reduce the heat to low and stir in the heavy cream. Sprinkle in the Parmesan cheese and stir until the sauce begins to thicken, about 2-3 minutes.
Gently fold in the canned tuna, breaking it apart into chunks with a spoon. Add the lemon zest, half of the chopped parsley, and season with salt, black pepper, and red pepper flakes (if using).
Toss the cooked pasta into the skillet with the sauce and vegetables. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve warm, garnished with the remaining chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.9 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 636 mg | 49% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2656 mg | 57% | |
*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.
