recipe | zucchini ‘pasta’ with tomato & tuna sauce

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It’s no secret that I like easy things. Anything that can be done with least effort, oh yeah baby send it my way. Don’t be hating, you hard workers, I know that secretly, you too would totally take the easy way out, if you can get the same awesome results.

Which leads me to this super delicious, super easy, 3-minute “pasta” dish.

Shamelessly stealing the idea from Not Quite Nigella, she replaces traditional pasta noodles with strips of zucchini instead. Yes, you read right, zucchini. GENIUS! And then she tops it with pasta sauce. Hey presto! Healthy, low/no carb dinner (depends on the sauce you use).

For me, because my health-freak husband (yes! I’m still excited to say “husband”!) has drilled into me that protein is a must in every meal, I stirred a can of tuna through my sauce. The recipe says 3 minutes, mine was like, oh 4 minutes.

So easy. So delicious. I’m definitely doing it again.

Zucchini ‘pasta’ with tomato & tuna sauce
3-4 zucchinis, washed
1 bottle pasta sauce, approx 580g (I like Dolmio, but you can make your own)
1 can (425g) tuna in spring water (I like John West)
Chilli flakes, pepper and cheese to taste
  1. Using a peeler, peel strips of zucchini until you get to the seeds. You can get rid of the skin if you like, but I ate the skin strips as well. Adds texture! Set aside on two plates.
  2. Empty the pasta sauce into a pot and bring to boil. Drain the tuna and add to the pasta sauce, and stir through. Add chilli flakes to taste.
  3. Once boiled, scoop on top of zucchini “pasta” and serve.
  4. Add cracked pepper or cheese to taste.
Serves 2.
Posted in: Eating In, Foodie, Recipes

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