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5 from 1 vote

Tuna Zoodle Pasta with Lemon, Dill and Pine Nuts

Pull together a delicious meal of fresh zucchini zoodles with accents of lemon, dill and crunchy pine nuts in less than 30 minutes! It's a great low-calorie meal, that doesn't sacrifice any flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 228kcal



  • Warm oil in a skillet over medium heat. Add the zucchini noodles, spinach and garlic. Cook with the lid on for 5 minutes.
    1 tablespoon extra virgin olive oil, 2 pounds zucchini, 2 cups spinach, 4 cloves garlic
  • Stir and add lemon juice and dill. Place the lid on again and continue to cook until the zucchini is soft.
    1 large lemon, 2 tablespoons fresh dill
  • Mix in tuna, olives and pine nuts. You can toast the pine nuts beforehand if you like or add them in raw.
    2 cans Wild-caught albacore tuna, 1/4 cup Kalamata olives, 1/4 cup pine nuts
  • Season with salt and pepper. Taste and adjust as needed. Serve warm and dig in!
    1 teaspoon salt, 1/2 teaspoon ground black pepper


Calories: 228kcal | Carbohydrates: 13g | Protein: 21g | Fat: 12g | Saturated Fat: 1g | Sodium: 954mg | Fiber: 4g | Net Carbohydrates: 9g
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