herby tuna noodle skillet (1-pot meal)
There's something about a warm, cheesy, herby tuna noodle skillet that is so nostalgic for us. This one is loaded with 2 veggies - grated squash (which almost disappears) and some bright peas added at the end for fresh green flavor. If they are lightly cooked, the peas usually stay firmer and give a nice little pop of texture in this cozy pasta dish.
There is no chopping in this recipe! You will have to grate a squash and some cheese, and open a can of tuna, but otherwise you just throw it all in the pan, boil, and voila! Dinner.
- 1 small-medium summer squash
- 2 servings of dry pasta (sub an alternative pasta if you prefer!)
- 1 tsp veggie umami
- 2 1/2 tsp boro salt
- 1 can tuna (in water or oil; if unsalted, use more seasoning)
- 1 Tbsp butter
- 2 c water
- 1/2 c peas
- 3 oz cheese (really, any cheese you like or need to use up; keep in mind your profile is herby, but honestly... i think even pepper jack would work)
- Grate squash. Open tuna and drain. Grate 3 oz cheese.
- Add squash, tuna, dry pasta, veggie umami, boro salt, butter, and 2 c water to a skillet. Bring to a boil.
- Cook 10 minutes. If your pasta has a shorter time than 10 minutes, reduce time a few minutes so it doesn't get overcooked. It will take a few minutes longer than normal to cook, because of all the added ingredients and less water.
- Add peas and cook 2-3 additional minutes.
- Turn off heat. Stir in 3 oz grated cheese.
