AceFoodDesk says here’s is todays recipe of Tuna Pasta With Zucchini & Basil with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Nov.17: 2023: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

Heidi Sze is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula. Her book Nurturing Your New Life was published in 2019.

She has two kids, and shares thoughts on food and her life as a mostly stay-at-home mum over on her blog, Apples Under My Bed, and on Instagram. Every month, we publish a new recipe from Heidi as part of our Easy Dinners series.

1. 1.Put a pot of water on to cook the pasta. While you wait, wash and dry the sliced leeks, and set aside.
2. 2.In a wide, heavy-based saucepan warm the oil and butter over medium-low heat. Add the leeks and a pinch of fine sea salt, then stir to combine. Cook for around 7 minutes, stirring occasionally, until the leek has softened.
3. 3.Add the zucchini and another pinch of fine sea salt, then stir to combine. Cook for 3–5 minutes, stirring occasionally, until the zucchini has softened. Ideally there will be a small amount of green-tinged liquid in the pan at this point — it should be neither dry nor soupy. If the mixture is too wet, cook for a couple more minutes to allow some of the liquid to evaporate.
4. 4.Meanwhile, add salt to the pot of boiling water and cook the pasta according to packet instructions until al dente (don’t overcook the pasta, as it will get a second heating in the pan). Before draining, remove ½ cup pasta cooking water and set aside.
5. 5.Add the tuna to the zucchini mixture and stir, breaking up any large chunks, followed by 3 tablespoons of the lemon juice. Cook for a minute or so, then taste and add any additional lemon juice or salt as desired.
6. 6.Add the cooked pasta to the pan and stir well to allow the sauce to coat the pasta. Depending on how wet the mixture is, you may wish to add a dash of pasta cooking water to help bring the sauce together (I rarely do this for this recipe, as I find it is saucy enough, but it’s a good trick to have up your sleeve). Check the seasoning is to your taste and add more salt if needed. Just before serving add the basil leaves and stir.

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