Squash and Tuna Pasta

local_grocery_store Ingredients

• 8 ounces spaghetti, cooked
• 2 yellow squash, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can canned tuna, drained
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• to taste salt
• to taste black pepper, ground
• for serving parmesan cheese, grated

restaurant_menu Method

1. 1.Cook the spaghetti according to package instructions. Drain and set aside.
2. 2.In a large skillet, heat olive oil over medium heat. Add the sliced squash and minced garlic. Cook until the squash is tender, about 5 minutes.
3. 3.Add the drained tuna and lemon juice to the skillet. Stir to combine and cook for another 2 minutes.
4. 4.Add the cooked spaghetti to the skillet and toss everything together. Season with salt and black pepper to taste.
5. 5.Remove from heat and sprinkle with chopped parsley.
6. 6.Serve hot with a sprinkle of grated parmesan cheese on top.

lightbulb_outline Tips

• chevron_rightFeel free to add some crushed red pepper flakes for a little kick of heat.
• chevron_rightYou can use any type of pasta you like, such as penne or linguine.
• chevron_rightFor a creamier sauce, you can add a splash of heavy cream or a dollop of Greek yogurt.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.