Print

Easy No-Shop Weeknight Pasta with Tuna and Lemon Zest

no-shop weeknight pasta with tuna and lemon zest - featured image
Print Recipe

A quick and satisfying pasta dish using pantry staples like canned tuna and fresh lemon zest, perfect for busy weeknights.

Ingredients

Scale
  • 8 ounces (225 grams) dry pasta (spaghetti, linguine, or penne)
  • 1 can (5 ounces / 140 grams) canned tuna in olive oil (or water-packed, drained)
  • Zest of 1 medium lemon
  • Juice of 1 medium lemon (about 2 tablespoons / 30 ml)
  • 2 large garlic cloves, finely minced
  • 3 tablespoons (45 ml) extra virgin olive oil
  • Pinch or two of red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Handful of fresh parsley, chopped (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Reserve ½ cup (120 ml) of pasta water before draining.
  2. While the pasta cooks, zest one medium lemon using a microplane or zester. Then cut the lemon in half and squeeze out about 2 tablespoons (30 ml) of fresh lemon juice. Set both aside.
  3. Heat 3 tablespoons (45 ml) of extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and a pinch of red pepper flakes if using. Cook for 1-2 minutes, stirring often, until fragrant but not browned.
  4. Drain the canned tuna if packed in water or crumble it directly into the skillet if olive oil-packed. Stir gently to warm through, about 2 minutes.
  5. Add the drained pasta to the skillet with the tuna and garlic. Pour in the reserved pasta water a little at a time to loosen the mixture—start with ¼ cup (60 ml). Stir in the lemon zest and juice. Toss everything gently but thoroughly to combine flavors evenly.
  6. Taste and season with salt and freshly ground black pepper as needed. Add chopped fresh parsley for color and freshness if desired.
  7. Plate the pasta and sprinkle grated Parmesan cheese on top if desired. Drizzle a little extra olive oil before serving.

Notes

Reserve some pasta water to loosen the sauce and help it cling to the noodles. Avoid overcooking garlic to prevent bitterness. Use fresh lemon zest and juice for brightness. Optional ingredients like parsley and Parmesan add freshness and richness. Can substitute tuna with canned salmon, cooked chicken, or plant-based proteins. Gluten-free pasta or spiralized zucchini noodles can be used for a gluten-free version.

Nutrition

Keywords: pasta, tuna, lemon zest, quick dinner, weeknight meal, easy recipe, pantry staples, no-shop recipe

Find it online: https://merrymorsel.com/easy-no-shop-weeknight-pasta-with-tuna-and-lemon-zest-recipe-for-quick-dinner/