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White bowls with gluten free pasta, Summer veggies, tuna, basil

Summer Veggie Tuna Pasta

Kelli @ Can Cook, Will Travel
Use up all of your fresh veggies this summer with a pasta that is versatile and healthy. 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Meal
Cuisine Healthy
Servings 4 servings
Calories 404 kcal

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.
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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!