Zucchini, Peas, and Tuna Pasta


I’m currently learning a new skill, and it’s called: how to cook for one person and not waste any food.

I spent high school learning how to cook for myself, but I never really mastered the art of making the right amount of food, which is unfortunate because I’m not someone who’s particularly fond of leftovers.

Now that I’m living on my own and making my own meals (well, for the last two weeks, that is), I’m much more conscious of how much food to buy, and when food will expire.


Earlier this week I made mushroom potstickers, and was left with some extra dough. I decided to repurpose the dough as noodles, and create a sauce with whatever I had in the fridge. This ended up being some extra zucchini, fresh peas that I’ve been meaning to use up, canned tuna for protein, parmesan, and a sunny side up egg since I decided the dish wasn’t saucy enough.

This pasta was so, so good. I’m already ready to go buy more vegetables, just so I’ll have an excuse to make it again.

Zucchini, Peas, and Tuna Pasta

  • 2-3 ounces pasta, dried or fresh
  • 1 large zucchini, sliced into thin coins
  • ¼ cup onion, diced
  • ½ cup peas (I used a cup on account of having way too many peas, but I think half a cup would be more reasonable)
  • 2 ounces tuna
  • 1 tsp oil
  • 1 tsp soy sauce (or salt, to taste)
  • ½ tbs parmesan
  • 1 egg

Cook pasta according to directions, and set aside.

Heat up oil at medium heat. Once hot, add the onion and sauteed for a minute, or until golden brown. Add the zucchini and continue cooking for about 5 minutes, or until the zucchini is soft, and its edges are somewhat golden. Add peas and continue cooking until they soften. Stir in soy sauce and tuna.

Add the pasta to the pan, sprinkle with the parmesan, and then set aside.

Cook the egg however you like it. Since the pasta doesn’t have a very “saucey” sauce, I made a sunny side up egg which I stirred into the pasta. The yolk coated the noodles, which was really delicious.


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