Tuna Zoodle Pasta with Lemon, Dill and Pine Nuts

Zoodles with tuna and pine nuts on a blue plate.

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

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: American

Keyword: keto, keto pasta, lemon, light, low carb, pine nuts, summer, tuna, Tuna Zoodle Pasta, zoodles, zucchini

Servings: servings

Calories: 228kcal

Author: Jessica Haggard

Ingredients

1 tablespoon extra virgin olive oil
2 pounds zucchini spiralized
2 cups spinach chopped, packed
4 cloves garlic minced
1 large lemon juiced
2 tablespoons fresh dill chopped
2 cans Wild-caught albacore tuna 6 ounce each
¼ cup Kalamata olives pitted and chopped
¼ cup pine nuts
1 teaspoon salt
½ teaspoon ground black pepper

US Customary - Metric

Instructions

Warm oil in a skillet over medium heat. Add the zucchini noodles, spinach and garlic. Cook with the lid on for 5 minutes.
Stir and add lemon juice and dill. Place the lid on again and continue to cook until the zucchini is soft.
Mix in tuna, olives and pine nuts. You can toast the pine nuts beforehand if you like or add them in raw.
Season with salt and pepper. Taste and adjust as needed. Serve warm and dig in!

Nutrition

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