Ingredients
- Wholemeal pasta 60 g
- Tuna in its own juice, drained 100 g
- Zucchini 120 g
- Parmesan cheese 15 g
- Olive oil 5 g
- Salt and pepper to taste
Instructions
- Put the pasta to boil in water with a little salt and leave it until it reaches the desired consistency, according to the instructions on the package. After boiling, drain them, keeping 2–3 tablespoons of the water in which they boiled.
- Wash the zucchini and cut it into thin slices, small cubes or crescents, according to your preference.
- Heat the olive oil in a pan and cook the courgette for 3–4 minutes, until slightly softened and lightly browned.
- Add the well-drained tuna over the squash and stir gently to heat evenly.
- Put the cooked pasta in the pan, add a little of the water kept from boiling and mix gently, so that all the ingredients bind together nicely.
- Sprinkle the Parmesan on top, season with pepper and, if necessary, a little salt, bearing in mind that the tuna and Parmesan already add flavor.
- Serve immediately while the dish is hot.
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