Fresh Zucchini Tuna and Tomato Pasta
August 19, 2013 809 Views
The beauty of having your own garden is having fresh, organic ingredients at your fingertips…at all times! (To say we have A TON of fresh tomatoes, basil and zucchini is an understatement!)
What better way to use them up than in a fresh, healthy pasta?!
This pasta is so versatile…serve freshly prepared or store leftovers in the fridge and serve as a cold pasta salad the following day.
In fact, I prepared this on the fly this morning to bring to the beach for a fresh, hearty lunch for my son and I.
We love the flavour and texture combination of the sweet juicy tomatoes, chunky tuna, and creamy zucchini.
A garnish of freshly chopped basil and Parmesan adds even more freshness to the salad, as well as a salty bite!
(Yields about 2 1/2 cups)
1 garlic clove, halved or finely minced
1/2 small red onion, finely diced
1 medium zucchini (about 1 cup), finely diced
2 small Roma tomatoes (or 8-10 cherry tomatoes), finely diced
3-4 lg. basil leaves, finely chopped
1 cup fusilli or pasta of choice
3 cups water
Cook pasta according to package instructions. *Remember to flavour the pasta by adding some salt to the pasta water (amount as desired!).
*TIP: I prefer my pasta “al dente” (with a little bite) so I always cook mine 1-2 minutes less than the suggested cooking time. However, for younger babies your best bet might even be to “overcook” the pasta so it’s a perfectly mushy consistency for baby to eat!
In the meantime, heat olive oil a large frying pan on medium heat for 1-2 minutes. Add the onion and zucchini and sauté for about 5 minutes or until slightly translucent.
Add the tomatoes, tuna and half of the basil.
Sauté for another 2-3 minutes or until the zucchini are translucent (but still have somewhat of a bite to them!).
Once ready, remove the pasta from the pot, drain and set aside 1/2 cup of the cooking water. Add the pasta to the frying pan with 1/4 cup of the reserved cooking water. Sauté for about 2 minutes or until the pasta is well coated and the water has evaporated. Remove the garlic halves, if applicable.
*If the pasta is too dry simply an extra tablespoon or two of water at a time until you get a “creamy” sauce or desired consistency.
I like to add some Parmesan cheese directly into the pan so it coats ALL of the pasta!
Garnish with the remaining basil, more Parmesan cheese (why not?!) and a drizzle of extra-virgin olive oil.
Someone crashed my photo shoot (expecting a taste!)…
Too bad it was all in vain!