(The ad below will not display on your printed page)
Diabetic Living Magazine
“The sauce for this pasta recipe comes together quickly in one skillet while your spaghetti noodles cook on the next burner. Zucchini, fragrant basil, fresh tomato, and canned tuna combine to make a sensational topping for the whole-grain spaghetti in this 30-minute meal.”
6 ounces whole-grain spaghetti
2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise and sliced crosswise (2½ cups)
2 cloves garlic, minced
¼ cup chopped fresh basil or parsley, divided
¼ teaspoon salt
¼ teaspoon ground pepper
2 (2.6 ounce) pouches chunk light tuna in water
1 Roma tomato, chopped ( ⅓ cup)
¼ cup grated Parmesan cheese
1Cook pasta according to package directions. Drain.
2Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini and cook for about 3 minutes or until just tender. Add garlic and cook for 30 seconds more. Add the pasta, 2 tablespoons of the basil (or parsley), salt, and pepper. Heat through.
3Top with tuna, and sprinkle with chopped tomato, Parmesan, and the remaining 2 tablespoons basil (or parsley).