Pasta & Tuna Primavera

Ingredients

• 16 oz. package farfalle (bow tie) pasta
• 3 tablespoons olive oil
• 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
• 1 yellow bell pepper, cored, seeded and cut into 1/2-inch pieces
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium yellow squash, cut into 1/2-inch pieces
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 – 5 oz. cans Genova Albacore Tuna in Olive Oil, drained
• 1/2 cup chopped fresh basil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook 8 to 10 minutes or until al dente. Drain.
2. Meanwhile, in a large skillet over medium heat, cook the red and yellow peppers in 2 tablespoons of hot oil until crisp-tender, stirring occasionally. Remove to large bowl once finished.
3. Add 1 tablespoon oil to the skillet, and then cook the zucchini, yellow squash and garlic until crisp-tender, stirring occasionally. Remove and add to bowl with the peppers.
4. Toss cooked pasta with vegetables, salt and pepper. Stir in the tuna and basil.
5. Serve warm or cover and refrigerate to serve cold later.