Tuna and Veggie Pasta


This healthy gluten-free tuna and vegetable pasta is made with minimal, clean ingredients and is packed with healthy fat, fiber and protein, making it an ideal lunch or dinner.

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Being pregnant I get an intense craving for something and then that craving sticks for weeks and I have it almost every day! Lately one of my biggest pregnancy cravings has been pasta!! I have been enjoying pasta for dinner at least 3 or 4 nights per week lately, but I try to make it as healthy and nutrient-packed as possible. I make sure to include healthy carbs, fat and protein in my pasta dishes to make them a well-balanced meal for both myself and this little babe in my belly 🙂

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I always make sure to add lots of veggies to my pasta dishes, so for this recipe I used zucchini, cherry tomatoes and arugula (all organic). My protein of choice for this particular pasta dish is wild-caught tuna. Safe Catch Tuna is the only tuna I’ll consume and I’ll get into detail on why below. I opted for chickpea pasta, but this recipe would be excellent with whole wheat pasta or brown rice pasta as well. For healthy fat I added some fresh olive oil as the sauce as well as some lemon for flavor. The olive oil and lemon pair so nicely together as a light and healthy sauce.

Safe Catch tuna is the ONLY tuna I’ll eat for so many reasons. Since I’m currently pregnant I have to be very aware of my mercury intake and Safe Catcha Elite tuna has the lowest mercury level of any brand, making it a perfectly safe option for pregnant women, nursing women and children (and everyone really)! In addition to containing the lowest mercury here are all the other reasons why Safe Catch tuna is my brand of choice:

  • It’s the healthiest tuna on the planet!
  • It’s the ONLY brand of canned tuna that tests every fish individually for mercury.
  • Safe Catch invented a breakthrough technology that can rapidly test fish for it’s mercury level in a matter of seconds.
  • Safe Catch can assure purity in every single bite!
  • Safe Catch Elite tuna is as pure as wild salmon.
  • Safe Catch Elite is tested to a limit 10x stricter than the FDA, and is the official tuna of the American Pregnancy Association. Safe Catch is the only healthy tuna option made for athletes, kids, and pregnant women!
  • Safe Catch hand packs pure raw tuna steaks in every can, and then cooks the tuna to perfection once to retain all nutrients, Omega-3 oils, and minerals. No precooking. (Other brands precook in large ovens, and the nutrients and omega-3s drain away).
  • They never ads any fillers, additives, or preservatives. Safe Catch is pure natural tuna, the way nature designed it. (Other conventional tuna brands pump their tuna with additives, water, soy, and pyrophosphates and other).
  • Safe Catch tuna is Non-GMO, Gluten Free, Paleo certified, Whole30 approved, Kosher, Dolphin Safe, and BPA free.
  • It is wild, sustainably caught and fully traceable.
  • Safe Catch has 35 grams of natural, delicious, protein per can, and has over 100% daily value of your Omega-3s, and amino acids.

Not only is this meal easy to make, but it requires minimal ingredients and is absolutely delicious and satisfying! I’m sure I’ll be making this dish quite a few more times very soon!

Healthy tuna & veggie pasta - made w minimal & clean ingredients. It's packed w healthy fat & proteinClick To Tweet Print

Tuna and Veggie Pasta

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This healthy gluten-free tuna and vegetable pasta is made with minimal, clean ingredients and is packed with healthy fat, fiber and protein, making it an ideal lunch or dinner.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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  • 2 cups pasta (I used chickpea pasta – it’s gluten-free)
  • 1 can Safe Catch Elite Wild Tuna
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 2 cups arugula
  • 2 tbsp olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Cook the pasta of your choice according to package instructions.
  2. While the pasta is cooking, cut the zucchini and cherry tomatoes into bite-sized pieces.
  3. Add a drizzle of olive oil to a large pan and allow to heat up for a few minutes, then add the zucchini and cherry tomatoes to the pan, sauteing for about 5 – 10 minutes with a little sea salt and pepper.
  4. During the final minute of sauteing the vegetables add in the arugula and cook until almost wilted.
  5. Drain most of the pasta, reserving just a tbsp or two of the pasta water and pour the pasta back into the pot with the olive oil and lemon juice. Add in the canned tuna (chopped up with a fork) and sauteed vegetables.
  6. Divide between two plates, sprinkle some salt black pepper on top and enjoy.

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