Look at that twirl action! With a mixture of spiralized zucchini, affectionately known as “zoodles,” and tricolor angel hair pasta, this spring pasta dish was packed with homemade pesto. Who says a nice dinner has to be expensive and a chore to make? Pasta is relatively cheap and can be bought in bulk. You can make batches of pesto and stock them in the freezer for future use. I used a can of Whole Foods tuna and spices, herbs and veggies in stock in my fridge and pantry. Viola! I whipped up Pesto Angel Hair Pasta with Tuna to feel a little decadent, a wee bit fancy twirlin’ my pasta and quite cozy as the cool weather rolls back in.
Ingredients (serves 2).
- 2 t light olive oil
- 1/2 t minced garlic
- 1/4 c onion, diced
- 1/4 c bell pepper, diced
- 1 c (packed) baby spinach
- 4 oz. angel hair pasta *
- 1 zucchini, spiralized
- 1 T homemade pesto (recipe here)
- 1/4 t garlic powder
- 1/2 t dried basil
- 1/2 t red pepper flakes
- 1 can (5 oz.) light tuna in water/no salt added, drained
- 2 t EVOO, divided (optional, but gives a richer taste)
- Freshly grated parmesan to garnish
- Torn fresh basil to garnish
* NOTE: I used two servings of angel hair according to the package’s nutrition label.
- Cook pasta according to package directions.
- In a large wok or skillet, heat oil over medium heat. Once hot, add garlic, onions and bell pepper and sauté.
- Add zoodles, pesto, garlic powder, basil and red pepper flakes and sauté until zoodles are just tender, but still al dente.
- Fold in spinach, tuna and cooked angel hair. Toss until evenly distributed. Remove from heat.
- Plate between two bowls.
- Top with 1 t EVOO each, freshly grated parmesan and torn basil.
- Grab a spoon to twirl and enjoy!