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.
Why We Love This Zucchini Tuna Pasta Recipe
This lemon zucchini tuna pasta recipe has become a staple in my house, and for good reason! It strikes the perfect balance between healthy and comforting, using pantry staples alongside fresh, summertime produce.
It’s the kind of recipe that feels both effortlessly elegant and completely unfussy—perfect for a quick weeknight dinner or serving to friends on a warm evening! The way the zesty lemon sauce clings to each strand of pasta, mixing with the garlic-infused oil, makes this pasta totally irresistible!
Ingredients You Need
- Spaghetti: I like to use spaghetti here, but you can use any long noodles like linguine or bucatini! For a gluten free version, use your favorite gluten free pasta!
- Zucchini: Use a fresh, medium-sized zucchini.
- Olive Oil: Use extra virgin olive oil for the best flavor – it’s a key component of the sauce!
- Garlic: I used a whole garlic cloves and let it simmer in the oil to infuse the oil with a garlic flavor. If you prefer, you can mince it and add it right in!
- Tuna: Use your favorite brand of canned tuna here. Just make sure to drain it well before adding it to the pan!
- Lemon Zest & Juice: You need both lemon juice and lemon zest to add a bright, citrusy flavor to this pasta.
- Capers: For an extra layer of savory, salty goodness! I like to rinse them so they aren’t too overpowering.
How to Make Zucchini Tuna Pasta with Lemon
- Cook the Pasta: 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.
- Sauté the Zucchini: 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.
- Add the Tuna & Capers: In the same pan, add the drained tuna, and capers and cook for 2-3 minutes until heated through.
- Add Lemon Juice: Add lemon juice. Stir to combine and cook for another 1-2 minutes.
- Combine with Cooked Pasta: Add the cooked spaghetti to the pan and toss everything together until well combined. Add pasta water if needed. Transfer the pasta to serving plates. Grate fresh lemon zest and serve immediately.
Tips for Success
- Don’t overcook the pasta! I recommend cooking it until al dente as it will continue cooking slightly when tossed with the hot ingredients.
- Cut the zucchini into uniform, bite-sized pieces to ensure even cooking!
- When infusing the oil with garlic, watch carefully to prevent burning. It will take just a few minutes to infuse that aroma and flavor!
- Don’t forget to salt your pasta water and reserve some for later! The starchy cooking water is essential for achieving the perfect sauce consistency.
Serving Suggestions
Serve this zucchini tuna pasta immediately while hot, garnished with extra lemon zest and a drizzle of your best olive oil. For added flavor, consider topping with:
- Fresh herbs like basil or parsley
- A sprinkle of red pepper flakes for heat
- Freshly grated Parmesan cheese
- Toasted pine nuts or breadcrumbs for crunch
Frequently Asked Questions
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.
Fresh zucchini is recommended for the best texture. Frozen zucchini tends to become too watery when cooked!
Try canned salmon, sardines, or even chickpeas for a vegetarian version.
More Recipes to Try
- Creamy Pesto Pastina with Gorgonzola Cheese
- Pasta with Garlic Butter
- Gnocchi Au Poivre
- Chicken Orzo Yogurt Soup
Zucchini Tuna Pasta with Lemon
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
Instructions
- 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.
- 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.
- In the same pan, add the drained tuna, and capers and cook for 2-3 minutes until heated through.
- Add lemon juice. Stir to combine and cook for another 1-2 minutes.
- Add the cooked spaghetti to the pan and toss everything together until well combined. Add pasta water if needed.
- Transfer the pasta to serving plates. Grate fresh lemon zest and serve immediately.