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Pasta in a white plate

Zucchini & Yellow Squash Whole Wheat Spaghetti with Tuna

A tangy and light Italian spaghetti recipe that combines summer squash, seared tuna and fresh herbs. It will be ready in 30 minutes and requires 2 pots only.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Pasta
Cuisine: Italian
Diet: Low Fat
Keyword: Seared Tuna, Summer Squash, Tuna, Whole Wheat Spaghetti, Yellow Squash, Zucchini
Difficulty: Beginner
Servings: 4
Calories: 581kcal

Equipment

  • no stick frying pan
  • carving fork
  • serving spoon
  • spiralizer

Ingredients

  • 0.6 pound pasta whole wheat spaghetti, dry
  • 3 cups zucchini green, spiralized
  • 3 cups yellow squash spiralized
  • 1 pound tuna steak
  • 4 tbsp olive oil extra virgin
  • 8 tsp mint chopped
  • 4 tsp basil chopped
  • 1 lemon zest
  • 2 tbsp lemon juice
  • 2 handfuls salt rock
US Customary - Metric

Instructions

  • Gather all your ingredients. Wash the squash andpat them dry. Proceed by spiralizing them. In the meantime, place a pot of water on the stovetop, add 2 handfuls of salt.
  • Place a pan big enough to contain your steaks on the stovetop. Add 2 tablespoons of EVOO and some garlic cloves.
  • When the oil is hot, seared the tuna that you previously spiced with salt and pepper. Cook for 2 minutes on each side, until is browning. Then remove it and cut in cubes. Cover it with aluminum foil to keep it warm.
  • When the water boils, add the pasta and cook it as long as per the time mentioned inthe instruction package.
  • Add the spiralized zucchini and yellow squash to the same pan where you seared the tuna. Add 1 more tablespoon of EVOO, some salt and cook for 3 minutes, adding some of the cooking water of the pasta.
  • Once you switch off the stove, remove 1 cup of the pasta cooking water and quickly take the pot to your sink. Add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
  • Transfer the pasta to the pot where you cooked the summer squash, add the chopped basil and mint, the zest and juice of a lemon and 1 more tablespoon of EVOO along with some of the pasta cooking water. Toss it.
  • Now to plate the pasta, add some tuna cubes on the base of the plate, then with a fork and spoon swirl a portion of pasta.
  • Add some mint and more lemon zest and serve it!

Notes

  • You can spiralize the veggies in 3 different ways: you can use a spiralizer. You can use a peeler which will give you ribbons or lemon grinder, which will give thinner strands.
  • Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
  • Once you switch off the stove, remove one cup of the cooking water and quickly take the pot to your sink. Add a bit of cold running water to stop the cooking . This will ensure your pasta is “al dente” (firm to the tooth).
  • Add 2 tablespoons of the pasta cooking water to your sauce, which will help it better coat your pasta.
  • To plate the pasta, make a swirl using a tong or a carving fork, use a serving tablespoon to help you transfer the pasta to the plate. 

Nutrition

Serving: 1portion | Calories: 581kcal | Carbohydrates: 60g | Protein: 38g | Fat: 21g | Sodium: 64mg | Potassium: 970mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2847IU | Vitamin C: 52mg | Calcium: 60mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!