This recipe was born from a craving for the classic French Niçoise Salad that bears the same name along with a desire for a more substantial dish for dinner. This Niçoise Pasta dish retains all the flavor of the original salad and spins it into a healthy, anti-inflammatory filling dish. Look for Albacore Tuna to get the most Omega-3 bang for the buck.

Niçoise Spaghetti and Zucchini Noodle Skillet

This recipe takes a classic French salad and spins it into a healthy, anti-inflammatory dish.

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Servings 4

Calories 376 kcal

Ingredients

4 ounces bean based pasta (like Banza)
1 medium-large red potato, quartered and sliced ¼ inch thick
¾ pounds haricots verts or green beans, trimmed and into 1-inch pieces
2 medium zucchinis, cut into noodles (see recipe notes)
2 tbsp olive oil
2 tbsp white wine or sherry vinegar
2 tsp Dijon mustard
2 5-ounce cans high quality tuna packed in olive oil, drained (preferably albacore)
20 Niçoise or Kalamata Olives, pitted and halved
1 pint grape tomatoes, halved
1/2 cup red onion, diced small (to be used as a garnish)
1 hard-boiled egg, sliced into quarters (to be used as a garnish)

Instructions

Bring a large pot of water to a boil. Add spaghetti and sliced potatoes. Cook according to spaghetti package directions for al dente, adding the green beans to the water when 3 minutes remain.
When done, drain the spaghetti, potatoes, and beans reserving about a cup of the used water. Return spaghetti and beans to pan. Set aside.
Place zucchini noodles in a shallow microwave-safe bowl or plate. Thoroughly wet a paper towel that is large enough to completely cover zucchini. Cover zucchini noodles with wet paper towel and place in microwave. Cook on high for 3 minutes. When done, immediately remove from microwave and carefully remove paper towel. Add zucchini noodles to pan with spaghetti and beans. Toss gently to combine.
In bowl, whisk 2 tablespoons reserved pasta water with the olive oil, vinegar, mustard, and pepper. Add to pasta mixture with tuna, olives, and tomatoes. Toss to combine well. Add more pasta water if needed to add moisture to pasta.
Divide between 4 plates. Sprinkle with diced red onion and top with egg slice.