This lemon tuna pasta uses canned tuna and a few other pantry stables to make a quick and easy meal that is comforting and delicious.

Quick and easy meals are a must in our house. I like things that require just a few dishes but still taste great and offer lots of flavor too. This lemon tuna pasta is so easy and uses just a few simple ingredients to create an easy dinner that is packed with flavor. 

This pasta dish is extremely versatile and perfect for subsitutions based on what you have in the pantry. From linguine to fettucine to spaghatti, any pasta will do. 

Another substitution to make this lemon pasta just a little bit healthier is to sub a vegetable noodle like zucchini noodles or hearts of palm noodles.

For the protein in this tuna pasta, I use canned tuna that is packed in olive oil. If you want to go a little lighter, feel free to substitute tuna packed in water. Of course, salmon would make a fabulous weeknight pasta dish too!

If you love this recipe for Lemon Canned Tuna Pasta, be sure to check out these other amazing pasta recipes:

• Roasted Asparagus Carbonara
• 15 Minute Thai Peanut Pasta
• One Pot Bruschetta Pasta
• Sausage Parmesan Pasta with Broccoli
• Pasta and Peas

If you make this lemon pasta recipe or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comment section below or snap a photo and tag it #mysuburbankitchen on Instagram or Twitter. 

Yield: 8 servings

Easy Lemon Tuna Pasta

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Grab a few pantry essentials and turn them into a delicious dinner with this easy lemon tuna pasta recipe.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 lb spaghetti
• 2 Tbsp olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 can tuna
• 1 Tbsp lemon zest
• 2 Tbsp lemon juice
• 3 Tbsp capers
• 2 Tbsp parsley, finely chopped

Instructions

1. Cook spaghetti according to package directions for al dente. Reserve 1/4 cup of pasta water and then drain pasta.
2. Meanwhile, heat 1 Tbsp olive oil in a large pan over medium heat. Add sliced garlic and cook, stirring often, until fragrant (1-2 minutes).
3. Add lemon zest, caperts and tuna and cook for an additional 2 minutes.
4. Add remaining 1 Tbsp olive oil, cooked pasta, 2 Tbsp reserved pasta water, and lemon juice. Toss to combine.
5. Remove from heat and top with chopped parsley just before serving.

Notes

1. You can substitute vegetable noodles for the pasta. For zucchini noodles, add immediately after cooking the garlic.