Risotto with artichokes

Tuna and zucchini pasta is a simple and light first course. With a few ingredients and very little time you can get a delicious first course with a balanced taste. Ingredients 400 g pasta (paccheri rigati) 2 zucchini (about 400 g) 60 g Taggiasca olives 1/2 clove garlic salt to taste pepper to taste 200 g tuna in oil extra virgin olive oil to taste Steps Start the preparation of Pasta with tuna and zucchini by washing the latter. Cut the first zucchini into cubes and the second into thin slices. Put a non-stick pan on the stove. Add a drizzle of extra virgin olive oil and half a clove of grated garlic. Sauté for a few moments then place the zucchini in the pan. Season with salt and pepper, then continue cooking over low heat until the zucchini wilt. Add the olives and mix everything. Finally, add the tuna and mix again. Continue cooking for another two minutes, then turn off the heat. Put a pot on the stove. When the water starts to boil, add salt. Place the pasta in the pot and stir. When cooked, drain, then transfer the paccheri rigati to the pan where you prepared the sauce. Put the pan back on the stove, Add a ladle of cooking water and stir. Serve and enjoy the tuna and zucchini pasta together with your diners.