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Tuna Zucchini Elbow Pasta

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Tuna Zucchini Elbow Pasta



Ingredients :

  • olive oil
  • 3 cloves garlic
  • minced
  • 6 large zucchini
  • cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon dried Italian herb seasoning
  • ½ teaspoon red pepper flakes
  • 1 (28 ounce) jar marinara sauce
  • 1 ½ cups water
  • 2 (7 ounce) pouches tuna
  • 1 (16 ounce) package elbow macaroni
  • 1 teaspoon grated Parmesan cheese
  • or to taste
  • Methods :

  • Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
  • Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
  • Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
  • Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
  • Serve in bowls and sprinkle with Parmesan cheese.
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