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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
Print It Pin It


  • 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.

Did you make this recipe?

Tag @leahsplate on Instagram

Recipe Card powered byTasty Recipes