tuna zucchini elbow pasta

Ingredients

• Servings: 6
• olive oil
• 3 cloves garlic, minced
• 6 large zucchini, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon dried italian herb seasoning
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) jar marinara sauce
• 1 1/2 cups water
• 2 (7 ounce) pouches tuna
• 1 (16 ounce) package elbow macaroni
• 1 teaspoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. stir zucchini, salt, italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. mix in marinara sauce and water and bring sauce to a boil.
• gently mix tuna into sauce. simmer until zucchini are almost tender, 7 to 10 more minutes.
• bring a large pot of salted water to a boil; stir in elbow macaroni. cook until still firm, about 7 minutes. drain well.
• mix elbow macaroni into tuna sauce until thoroughly combined. taste for salt levels and adjust if necessary. turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. pasta will soak up the sauce and become more tender.
• serve in bowls and sprinkle with parmesan cheese.