Summer Veggie Tuna Pasta
Prep
Cook
Total
Yield 4 servings
Use up all of your fresh veggies this summer with a pasta that is versatile and healthy.
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
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Begin by cooking your pasta according to package instructions, and then heat a skillet over medium heat.
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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.
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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.
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Serve right away with fresh basil and then enjoy!
Courses Main Meal
Cuisine Healthy
Nutrition Facts
Serving Size 1/4 of recipe
Amount Per Serving | ||
|---|---|---|
Calories 404 | ||
% Daily Value | ||
Total Fat 14 g | 22% | |
Saturated Fat 2 g | 10% | |
Unsaturated Fat 9 g | ||
Cholesterol 26 mg | 9% | |
Sodium 209 mg | 9% | |
Total Carbohydrates 44 g | 15% | |
Dietary Fiber 10 g | 40% | |
Sugars 11 g | ||
Protein 30 g | 60% | |
* 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/tuna-summer-pasta-easy/