Vegetable Tuna Pasta

"Quick and easy to make, and healthy too. When it comes to these kinds of recipes, I like and enjoy the contrast of colours, because we, of ocurse, eat with our eyes first. Cooking time will include the cooking of the pasta, even though it has already been cooked by the time you go through the steps of the directions, below."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:




  • Let angel hair pasta cool slightly, after being cooked.
  • In a large, heavy duty frying pan, heat olive oil on medium high heat. Saute onion for five minutes, or until translucent, and then add garlic for another three minutes. Be careful not to burn the garlic.
  • Add all the vegetables and saute for another 5 minutes. At this point, add the pasta to the frying pan, and saute until angel hair pasta has warmed up again. Be sure to mix the ingredients well, while sauteeing.
  • Gently place the pasta mixture in a medium sized bowl, and let cool completely. Once cool, add the tuna fish, and mix well. Garnish with basil leaves, and chives.

Questions & Replies

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  1. I knew that was not enough pasta so I only used half the amount of pasta, then I add Zucchini which I made into pasta. I mixed them together. I needed more protein so I had three 7oz cans. that added 300 calories but since I used less pasta the calories count was about the same. Also, you need more garlic as per my family. It was good and we would make it again, next time we will add sesame oil and sesame seeds, no olive oil.
  2. Interesting! I did make half the amount of the recipe using 3-4 cups pasta. 4 cups cooked pasta serves 4 not 6 so this is higher in calories then stated. But I found I need to add more pasta to the amount of veggies. As I read the directions I couldn't figure if this was a main dish salad to be eaten cold or a main dish pasta at room temperature? I wouldn't have enjoyed as a hot dish with some grated cheese on the pasta. If a salad it could have used some vinegar. As for the asparagus I snapped off the tough ends then sliced into 1/2 inch slices. Which I prefer to whole asparagus. Loved the basil and chives. Thanks.


I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that. I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares. <img src=""> <img src="" border="0" alt="Photobucket"width=100%> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 08 <img src=""> <img src=""> fall 08 <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 09 <img src=""> fall 09 <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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