Yield 4 servings
Use up all of your fresh veggies this summer with a pasta that is versatile and healthy.
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!
Courses Main Meal
Serving Size 1/4 of recipe
Amount Per Serving
% Daily Value
Total Fat 14 g
Saturated Fat 2 g
Unsaturated Fat 9 g
Cholesterol 26 mg
Sodium 209 mg
Total Carbohydrates 44 g
Dietary Fiber 10 g
Sugars 11 g
Protein 30 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/summer-veggie-tuna-pasta/