I am sharing with you my favourite, under 30 minutes, lunch. Whenever I’m in a hurry and don’t want to mess up with my eating, I would make this dish; It’s clean, delicious and great for using up the vegetables in your fridge; I had some small colourful peppers and two of the zucchini. And who doesn't have tuna or pasta in his pantry.
In this recipe, I add a pinch of sugar to bring out the sweetness from the peppers.
Colourful peppers and coloured pasta make this dish so appealing, so be careful with your serving size… lol
2 cup coloured pasta6 small colourful peppers, cut into rings
2 zucchini, thinly sliced longwise
3 garlic cloves, thinly sliced
1can solid white tuna in water, chunks
2 tbsp olive oil
Pinch of sugar
Salt & pepper
1 tsp dried basil, or more!
Cook pasta according to package directions, preferably Al dente. Drain and set aside.
Meanwhile, in a large non-stick skillet, sauté the garlic in olive oil until fragrant. Add peppers and the pinch of sugar; cook for about 3 minutes or until edges are slightly brown. Add salt & pepper to taste.
Stir in zucchini; cook for about 5 minutes or until crisp-tender and season with salt, pepper and dried basil.
Stir in pasta and turn off the heat. Add tuna and gently mix it into the pasta and vegetables without breaking the chunks.
Serve immediately or at room temperature.