Pasta with Vegetables and Tuna
A quick energy boost in just a few minutes: Pasta with sustainable tuna, crunchy Chinese cabbage, and juicy zucchini. When time is short and you’re hungry, a quick, healthy lunch is the perfect solution. Today, I want to share a recipe that is not only ready in no time but also packed with rich nutrients. This delicious pasta, with a harmonious blend of sustainably sourced tuna, fresh Chinese cabbage, and tender zucchini, will quickly give you new energy.
This recipe uses sustainably sourced canned tuna—yes, it’s okay to use canned tuna when you’re in a hurry. Be sure to choose tuna from sustainable fishing to preserve stocks and respect the delicate ecological balance of the seas. Besides the wonderful tuna, the crunchy Chinese cabbage plays a major role. This Asian vegetable is rich in vitamins and minerals and adds a refreshing note to the dish. With its tender yet crispy character, it gives the pasta a fascinating texture and a subtle but distinctive flavor.
Preparation time: 25 minutes
INGREDIENTS
- 1/2 leek
- ½ garlic clove
- 1 small green zucchini
- ½ Chinese cabbage
- 1 can of tuna in water
- 1 tsp salt
- 1 tsp Aglio & Peperoncino seasoning mix (if available)
- Pepper, freshly ground
- Olive oil
- 250 g pasta (Linguine al Bronzo)
- Parmesan cheese
PREPARATION
- Finely chop the leek. Sauté the leek in olive oil until slightly roasted.
- Finely chop the garlic, add it to the leek, and sauté together.
- Cut the zucchini into small pieces and sauté with the leek and garlic.
- Cut the Chinese cabbage into thin strips and add it to the pan, sautéing until slightly crispy.
- Drain the tuna and add it to the vegetables.
- Season the vegetable mix with salt, Aglio & Peperoncino seasoning, and freshly ground pepper to taste.
- Meanwhile, cook the pasta according to the package instructions, drain, and toss in the sauce.
- Serve with freshly grated Parmesan cheese.