Pasta with tuna and zucchini 

The recipe for a quick and easy first course, ideal for everyday lunch and dinner and customizable in many ways. Zucchini and tuna pasta is one of those light and quick first courses that we can bring to the table in a matter of minutes. The sauce is prepared with just a few ingredients and just in the time it takes to cook the pasta. Ideal for last-minute lunches and dinners, the recipe is perfect for those who are new to cooking and for those who are in a hurry but do not want to give up taste. Recipes with zucchini are very versatile because zucchini can be easily combined with both meat and fish. One of the easiest ingredients to combine is canned tuna, which is always present in our pantries. We have used this combination of flavors to prepare a delicious and very easy first course. The dish is simple and cheap, but if we want to add a scenic touch we can use a parsley leaf or finely chopped chives. If we don't want to add other flavors, just place some zucchini slices on top of the pasta.

INGREDIENTS

120 g of whole meal pasta

1 small onion "optional"

Extra virgin olive oil to taste "I weighed"

2 cans of natural tuna

2 medium courgettes

Salt, pepper, parsley

METHOD

In a pan, boil water, add a spoonful of salt and cover with a lid. In the meantime, wash the courgettes, cut them into slices, heat the extra virgin olive oil and the chopped onion in a pan. When the oil is hot and the onion is golden, add the courgettes and brown, add a little water and cook for about ten minutes. At this point we add the tuna, mix, season with salt, pepper and parsley. Once the pasta is cooked, drain it and sauté it in the pan with the prepared sauce.