Name: Tuna Zucchini Elbow Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil -; Garlic, minced - 3 cloves; Zucchini, cut into 1/2-inch cubes - 6 large; Salt - 1 teaspoon; Dried Italian herb seasoning - 1 teaspoon; Red pepper flakes - ½ teaspoon; Marinara sauce - 1 (28 ounce) jar; Water - 1 ½ cups; Tuna - 2 (7 ounce) pouches; Elbow macaroni - 1 (16 ounce) package; Grated Parmesan cheese, or to taste - 1 teaspoon

Ingredients for - Tuna Zucchini Elbow Pasta

1. Olive oil

2. Garlic, minced 3 cloves

3. Zucchini, cut into 1/2-inch cubes 6 large

4. Salt 1 teaspoon

5. Dried Italian herb seasoning 1 teaspoon

6. Red pepper flakes ½ teaspoon

7. Marinara sauce 1 (28 ounce) jar

8. Water 1 ½ cups

9. Tuna 2 (7 ounce) pouches

10. Elbow macaroni 1 (16 ounce) package

11. Grated Parmesan cheese, or to taste 1 teaspoon

How to cook deliciously - Tuna Zucchini Elbow Pasta

1 . Stage

Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.

2 . Stage

Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.

3 . Stage

Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.

4 . Stage

Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.

5 . Stage

Serve in bowls and sprinkle with Parmesan cheese.