Tuna Zucchini Pasta Shells
Dive into the vibrant flavors of Tuna Zucchini Pasta Shells, a quick and wholesome dinner perfect for weeknight meals or casual entertaining. This Mediterranean-inspired dish brings together tender pasta shells, delicate bites of sautéed zucchini, and the rich, savory goodness of canned tuna in olive oil. A luxurious cream sauce infused with fresh lemon zest and juice adds a bright citrusy kick, while garlic and Parmesan cheese provide irresistible depth. Ready in just 30 minutes, this hearty yet healthy recipe is finished with a sprinkle of fresh parsley for a burst of freshness. Ideal for seafood lovers and pasta enthusiasts alike, Tuna Zucchini Pasta Shells is a simple, comforting meal that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Medium zucchini
- 300 grams Pasta shells
- 2 cans (5 oz each) Canned tuna in olive oil
- 3 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- 1 piece Lemon
- 100 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 3 liters Water for boiling pasta
Instructions
Bring a large pot of salted water (3 liters) to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, wash the zucchini and trim off the ends. Cut the zucchini into small cubes or shred it using a cheese grater.
Peel the garlic cloves and finely mince them.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the cubed or shredded zucchini to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the zucchini softens and begins to turn golden.
Drain the canned tuna and add it to the skillet. Gently break it up with a spoon and mix with the zucchini.
Zest the lemon and then juice it. Add both the lemon zest and juice to the skillet, stirring to combine.
Lower the heat and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes to thicken slightly.
Add the cooked pasta shells to the skillet along with the grated Parmesan cheese and fresh parsley. If the mixture seems too thick, use the reserved pasta cooking water to loosen the sauce, adding a little at a time until you achieve your desired consistency.
Season with salt and black pepper to taste. Continue to toss everything together over low heat for another 1-2 minutes, ensuring the pasta is evenly coated with the sauce.
Serve immediately, topped with extra Parmesan cheese and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 22.2 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 756 mg | 58% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1935 mg | 41% | |
*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.
