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Zucchini tuna pasta with lemon served in a white shallow bowl next to forks and a lemon half.

Zucchini Tuna Pasta with Lemon

Craving a light yet satisfying pasta dish that comes together in minutes? This Zucchini Tuna Pasta with Lemon features bright flavors and simple ingredients with an effortless preparation! In just 20 minutes, you'll have a nourishing and delicious meal, perfect for busy weeknights or lazy weekend lunches.
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Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 1 zucchini diced
  • 1/4 cup olive oil
  • 1 garlic clove minced or whole
  • 5 oz tuna in water or oil, drained
  • 1 tsp lemon zest
  • juice from 1 lemon
  • 1 tsp capers rinsed

Method
 

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
  2. While the spaghetti is cooking, heat olive oil in a large pan over medium heat. Add the garlic and cook for a few minutes to infuse the oil. Discard the garlic clove. Add the diced zucchini and cook until tender and slightly golden, about 5-7 minutes.
  3. In the same pan, add the drained tuna, and capers and cook for 2-3 minutes until heated through.
  4. Add lemon juice. Stir to combine and cook for another 1-2 minutes.
  5. Add the cooked spaghetti to the pan and toss everything together until well combined. Add pasta water if needed.
  6. Transfer the pasta to serving plates. Grate fresh lemon zest and serve immediately.

Notes

While best served fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat gently with a splash of water or olive oil.

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