(Summer Veggie Tuna Pasta is a gluten and dairy free dish that’s perfect for the season, and check out this winter version!)
Step by Step Instructions:
Summer Veggie Tuna Pasta will be yours in no time, so here’s what you’ll need: Your favorite pasta, EVOO, 1 Pepper, Capers, Grape Tomatoes, Fresh Basil, 1 Garlic Clove, and Tuna.
Cook the pasta according to the package instructions, and then drain and rinse thoroughly. I also like to pat the pasta dry a bit so that the flavors infuse the pasta.
You can use whatever veggies you want for this Summer Veggie Tuna Pasta, and I chose a yellow pepper. While the pasta cooked, I started by washing and then slicing the cheeks off of the pepper.
Now get a skillet and oil of your choice (I like avocado or olive oil), and heat it over medium heat.
Slice the peppers so they’re in bite-sized strips.
Remove the skin from the garlic and then slice it thinly.
Cook the peppers so that they start to brown.
Once the garlic and peppers start to brown, add in the tomatoes which you can slice or leave whole.
Once the veggies are browned, set them aside and cover until you’re ready for them.
Finally it’s time to put together the Summer Veggie Tuna Pasta together. So add the pasta, tuna, veggies, 1 T. of capers, and 2 T. EVOO to a large bowl.
Toss the Summer Veggie Tuna Pasta together with tongs and season with salt and pepper to taste. Serve it right away topped with fresh basil, and you can add some Parmesan cheese to it too if you want some dairy. And then happy healthy eating!!
Summer Veggie Tuna Pasta
Ingredients
Pasta Ingredients
- 1 box Banaza chickpea pasta I used the cavatappi - or choose your favorite
- 1 Yellow Pepper or pepper of choice
- Garlic Clove peeled and sliced
- 3 T. EVOO divided (or sub 1 tablespoon with your favorite cooking oil - I love avocado oil here)
- 12 Grape Tomatoes sliced (I sliced half and kept half whole, so it’s up to you)
- 1 Package or Can of Tuna
- 1 T. Capers
- Salt & Pepper to taste
- Fresh Basil for garnish
Instructions
- Begin by cooking your pasta according to package instructions, and then heat a skillet over medium heat.
- Add 1 T. of EVOO or your favorite oil to a pan and add the peppers and garlic. Once they’re browning, then add the tomatoes. When the veggies are well cooked, then set the pan aside and cover.
- Once the pasta is cooked, drained, and rinsed, I then used a paper towel to pat it dry a bit. Then transfer the pasta to a large bowl and toss it with the tuna, sautéed veggies, 2 T. EVOO, 1 T. capers, and then salt and pepper to taste.
- Serve right away with fresh basil and then enjoy!
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