Recipe
Heidi Sze's quick and easy tuna pasta with zucchini and basil
- Prep time:
- 20 minutes
- Cook time:
- 20 minutes
- Skill level:
- Low
- Serves:
- 4–6
This simple pasta is not only a joy to eat but also a delight to prepare. It has a friendly, rather than fussy, amount of chopping and stirring.
Heidi Sze is a monthly recipe contributor with ABC Lifestyle.
She is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula, Victoria.
She shares her thoughts on food and life as a mostly stay-at-home mum on Instagram @HeidiApples
This is a recipe I find myself returning to again and again when I am in need of a bowl of sustenance, and perhaps a quiet moment to stand at the kitchen sink rinsing leeks. I always feel better after cooking and eating it.
Short pasta shapes work splendidly in this recipe, but I'm yet to find a sauce I do not enjoy eating tangled amongst a pile of spaghetti, so I advise you to choose a variety of pasta that makes you happy. And don't be shy with the basil — together with the lemon, it helps to bring it all to life.
This simple pasta is not only a joy to eat but also a delight to prepare. It has a friendly, rather than fussy, amount of chopping and stirring.
Short pasta shapes such as rigatoni, casarecce and penne work well in this recipe.
Tips:
- Halve the recipe if desired, and use 1 large or 2 small leeks.
- Short pasta shapes such as rigatoni, casarecce and penne work well here.
- Squeeze excess fluid out of the grated zucchini only if there's an excessive amount of water — a bit of wetness is desired.
- Optional toppings include chilli flakes, pangrattato, parmesan cheese or goats cheese.
- Make the meal plant-based by omitting the butter and tuna, and topping with toasted pine nuts or pangrattato.
Don't be shy with the basil — together with the lemon, it helps to bring it all to life.
Heidi Sze's quick and easy tuna pasta with zucchini and basil
- Prep time:
- 20 minutes
- Cook time:
- 20 minutes
- Skill level:
- Low
- Serves:
- 4–6
Ingredients
Method
- Put a pot of water on to cook the pasta. While you wait, wash and dry the sliced leeks, and set aside.
- In a wide, heavy-based saucepan warm the oil and butter over medium-low heat. Add the leeks and a pinch of fine sea salt, then stir to combine. Cook for around 7 minutes, stirring occasionally, until the leek has softened.
- Add the zucchini and another pinch of fine sea salt, then stir to combine. Cook for 3–5 minutes, stirring occasionally, until the zucchini has softened. Ideally there will be a small amount of green-tinged liquid in the pan at this point — it should be neither dry nor soupy. If the mixture is too wet, cook for a couple more minutes to allow some of the liquid to evaporate.
- Meanwhile, add salt to the pot of boiling water and cook the pasta according to packet instructions until al dente (don't overcook the pasta, as it will get a second heating in the pan). Before draining, remove ½ cup pasta cooking water and set aside.
- Add the tuna to the zucchini mixture and stir, breaking up any large chunks, followed by 3 tablespoons of the lemon juice. Cook for a minute or so, then taste and add any additional lemon juice or salt as desired.
- Add the cooked pasta to the pan and stir well to allow the sauce to coat the pasta. Depending on how wet the mixture is, you may wish to add a dash of pasta cooking water to help bring the sauce together (I rarely do this for this recipe, as I find it is saucy enough, but it's a good trick to have up your sleeve). Check the seasoning is to your taste and add more salt if needed. Just before serving add the basil leaves and stir.