Entrée, Italian, Low Sugar, Seafood, Vegetarian

Easy, Yummy Pesto Pasta (& “Pasta”)

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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
  • 6 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 a serving size of angel hair according to the package.

Directions.

  1. Cook pasta according to package directions.
  2. In a large wok or skillet, heat oil over medium heat. Once hot, add garlic, onions and bell pepper and sauté.
  3. Add zoodles, pesto, garlic powder, basil and red pepper flakes and sauté until zoodles are just tender, but still al dente.
  4. Fold in spinach, tuna and cooked angel hair. Toss until evenly distributed. Remove from heat.
  5. Plate between two bowls.
  6. Top with 1 t EVOO each, freshly grated parmesan and torn basil.
  7. Grab a spoon to twirl and enjoy!

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