Farfalle with Tuna and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from HEALTH, May 2003 **Ingredients: 1/2 lb dry farfalle (bowtie) pasta zucchini garlic, crushed grape tomatoes, halved 6 oz canned tuna in olive oil, butter cvt Ingredients:
1/2 lb dry farfalle (bowtie) pasta |
2 medium zucchinis |
2 cloves garlic, crushed |
12 ounces (1 pint) tomatoes, grape, halved |
6 oz canned tuna in olive oil, lightly drained and flaked |
1 tbsp butter |
Directions:
1. Cook the pasta to al dente. Thinly slice the zucchinis and place in a large bowl. Drain the pasta over zucchini slices. Let stand 2 minutes and drain.
2. Melt 1 Tbsp butter in a large skillet and sauté garlic, tomatoes, and tuna 3 minutes. Remove from heat. Toss with pasta, and zucchini with just enough olive oil to lightly coat. Season with salt and freshly ground black pepper.
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