Tuna Zucchini Pasta Shells

Dive into the vibrant flavors of Tuna Zucchini Pasta Shells, a quick and wholesome dinner perfect for weeknight meals or casual entertaining. This Mediterranean-inspired dish brings together tender pasta shells, delicate bites of sautéed zucchini, and the rich, savory goodness of canned tuna in olive oil. A luxurious cream sauce infused with fresh lemon zest and juice adds a bright citrusy kick, while garlic and Parmesan cheese provide irresistible depth. Ready in just 30 minutes, this hearty yet healthy recipe is finished with a sprinkle of fresh parsley for a burst of freshness. Ideal for seafood lovers and pasta enthusiasts alike, Tuna Zucchini Pasta Shells is a simple, comforting meal that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces Medium zucchini
• 300 grams Pasta shells
• 2 cans (5 oz each) Canned tuna in olive oil
• 3 cloves Garlic
• 2 tablespoons Extra virgin olive oil
• 1 piece Lemon
• 100 milliliters Heavy cream
• 50 grams Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 3 liters Water for boiling pasta

Directions

Step 1

Bring a large pot of salted water (3 liters) to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Step 2

While the pasta cooks, wash the zucchini and trim off the ends. Cut the zucchini into small cubes or shred it using a cheese grater.

Step 3

Peel the garlic cloves and finely mince them.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Step 5

Add the cubed or shredded zucchini to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the zucchini softens and begins to turn golden.

Step 6

Drain the canned tuna and add it to the skillet. Gently break it up with a spoon and mix with the zucchini.

Step 7

Zest the lemon and then juice it. Add both the lemon zest and juice to the skillet, stirring to combine.

Step 8

Lower the heat and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes to thicken slightly.

Step 9

Add the cooked pasta shells to the skillet along with the grated Parmesan cheese and fresh parsley. If the mixture seems too thick, use the reserved pasta cooking water to loosen the sauce, adding a little at a time until you achieve your desired consistency.

Step 10

Season with salt and black pepper to taste. Continue to toss everything together over low heat for another 1-2 minutes, ensuring the pasta is evenly coated with the sauce.

Step 11

Serve immediately, topped with extra Parmesan cheese and a sprinkle of fresh parsley if desired.

Nutrition Facts

Serving size	4237.8 grams (4237.8g)

Amount per serving	% Daily Value*
Calories	2514

Total Fat 117.30g	150%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 0.10g
Cholesterol 292mg	97%
Sodium 4127mg	179%
Total Carbohydrate 246.40g	90%
Dietary Fiber 22.90g	82%
Total Sugars 22.20g
Protein 126.40g	253%

Vitamin D 568IU	2840%
Calcium 756mg	58%
Iron 18mg	98%
Potassium 1935mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 19.9%

Carbs: 38.7%