Tuna, Zucchini & Basil Pasta

This Tuna, Zucchini & Basil Pasta proves that simple ingredients can deliver big flavour. With protein-rich tuna, a lemon-Parmesan sauce, and golden toasted breadcrumbs, it’s a tasty weeknight dinner ready in just 30 minutes.

Serves 2-3

Prep Time 10 minutes

Cook Time 20 minutes

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Helpful Tips

Storage

This pasta is best enjoyed fresh while the breadcrumbs are still crunchy. If you’ve got leftovers, store them in an airtight container in the fridge for up to 2 days. Toast fresh breadcrumbs before serving again for that crunch.

Substitutions

Pasta: Swap farfalle for penne, rigatoni, or spaghetti.
Protein: Use canned salmon or leftover grilled chicken if you don’t have tuna.
Veggies: Swap asparagus for broccolini or green beans.

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Ingredients

300 g farfalle pasta (bowtie) or pasta of choice
1 medium zucchini, sliced thinly into rounds
5 cloves garlic, thinly sliced
1 teaspoon lemon zest
Juice of ½ lemon (or to taste)
300 g canned tuna in olive oil (reserve the oil)
1/4 cup Kalamata olives, pitted and halved
2 tbsp capers, rinsed and drained
1 bunch asparagus, trimmed and sliced on an angle into 2-3 cm pieces
½ cup freshly grated Parmesan, plus extra to serve
1 large handful fresh basil leaves
Salt and pepper, to taste
1 tbsp olive oil (for breadcrumbs)
½ cup panko breadcrumbs

Nutritional Information

( per serving, based on 4 servings )

Nutrient	Amount
Calories	520 kcal
Protein	35 g
Carbohydrates	55 g
Fat	17 g
Fibre	7 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve about 1 cup of cooking water before draining.
In a small pan, heat 1 tbsp olive oil over medium heat. Add the panko breadcrumbs and stir for 3–4 minutes until golden and crisp, then set aside.
In a large frying pan, heat 1-2 tbsp of the reserved tuna oil over medium heat. Add the zucchini rounds in a single layer. Cook for 3–4 minutes on each side until golden. In the last 2–3 minutes, add the asparagus and sauté until just tender.
Add the garlic, lemon zest, and capers to the pan. Cook gently for 1–2 minutes until fragrant.
Add the pasta to the pan with a splash of reserved cooking water. Toss well, then stir in the Parmesan so it melts into a light sauce.
Flake in the tuna, add the olives, and squeeze over lemon juice to taste. Fold through the basil leaves. Season generously with salt and pepper, if needed.
Divide between bowls and scatter over the toasted breadcrumbs. Enjoy!