Even though we’re spending more time at home thanks to social distancing, devoting an hour to cooking dinner just isn’t realistic for many. If you sit at the computer all day working, the sliver of time between the end of the work day and the sun setting are the only precious minutes to go outside for a walk or run, before being cooped up the rest of the night. It’s an even bigger challenge for parents, who are suddenly trying to balance their normal jobs with pulling double duty as a homeschool teacher.
Even before social distancing (yes, way back then), Well+Good’s co-founder Alexia Brue had a handy comfort food recipe up her sleeve that only takes a few minutes to whip up, and it’s found right in the Well+Good Cookbook. The 10-minute dinner recipe comes courtesy of beauty trailblazer and Evolution_18 founder Bobbi Brown: spiralized zucchini pasta with Italian spices and tuna.
“Bobbi Brown’s zoodle dish reminds me of a salty, savory puttanesca,” Brue says. It’s the recipe from the cookbook that she makes most often, and for good reason. “It’s a super satisfying and easy dinner. And it’s very forgiving depending what you have on hand.” If you don’t have sun-dried tomatoes, for example, totally okay. And you can switch up the spices depending on what you have in your pantry, too.
Whatever personal twists you add to the dish, it will still satisfy that craving for hearty pasta, while actually being full of fiber, protein, and healthy fats—the holy trinity of nutrition. Check out the full recipe below.
Bobbi Brown’s spiralized zucchini pasta with Italian spices and tuna
1 tsp olive oil
1 tsp thinly sliced garlic
1 tsp dried parsley
1 tsp chopped sun-dried tomatoes
1 tsp crushed red pepper flakes
1 large zucchini, spiralized (about 2 cups)
1 (5 oz.) can Italian tuna packed in oil, drained
1 1/2 cups prepared marinara sauce
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh parsley, for serving (optional)
1 Tbsp lemon zest, for serving (optional)
1. Heat the olive oil in a large pan over medium-high heat. When it shimmers, add the garlic, parsley, sun-dried tomato, and red pepper flakes and cook, stirring until fragrant, 1 to 2 minutes. Add the zucchini and cook until tender but still al dente, with a bit of crunch. Add the tuna and toss to combine.
2. Season the marinara sauce with salt and black pepper and add it to the pan, using a wooden spoon to stir and coat everything evenly with the sauce. Cook for 1 minute, just to warm the sauce through.
3. Transfer to a bowl, top with the parsley and lemon zest, if desired, and serve.