Veggie Tuna Aglio e Olio
A light, flavorful pasta dish infused with garlic olive oil, tossed with bell peppers, carrots, and tender tuna flakes — simple, wholesome, and full of balanced flavor.
Ingredients (1–2 servings)
- 1–2 cups veggie pasta
- 5 cloves garlic, minced
- 1–2 tbsp olive oil
- 1 small green or red bell pepper, finely chopped
- ¼ piece carrot, finely chopped
- 2 spoonfuls tuna flakes in water (drained)
- Salt & pepper to taste
- ½ tsp dried parsley (plus more for garnish)
- ¼–½ cup pasta water (as needed)
👩🍳 Tip: Cook garlic on very low heat — only small bubbles should appear. This gently infuses the oil with garlic flavor without burning.
Directions
- Cook pasta according to package directions but 2 minutes less than stated. Reserve about ½ cup of pasta water and drain.
- Heat olive oil over very low heat. Add garlic and let it gently bubble until lightly golden and aromatic.
- Add chopped bell pepper and carrot; cook for 2–3 minutes until slightly softened.
- Add pasta to the pan, tossing with pasta water as needed to coat evenly.
- Once everything is combined, add tuna flakes and gently toss to mix without breaking them apart too much.
- Season with salt, pepper, and dried parsley. Garnish with parsley before serving.
Nutrition (Estimated per serving)
| Calories | ~400 kcal |
| Carbohydrates | 45 g |
| Cholesterol | ~30 mg |
| Fiber | 4 g |
| Fat | 15 g |
| Protein | 16 g |
| Sodium | 180 mg |
| Sugar | ~4 g |
Nutrition based on 1.5 cups cooked pasta, 1 tbsp olive oil, and 2 tbsp tuna flakes (in water, drained).