An everyday dish for 2, ready in 20 minutes, around $0.73 a serving. People actually plan it with Popotam, and it's in season in October.
Bring 1 L of salted water to a boil in the saucepan. Add the pasta and cook it for 8 minutes over high heat, uncovered.
Peel the zucchini if you like, then cut it into small 5 mm cubes. Set aside.
In the hot skillet with a drizzle of oil, cook the chopped onion over medium heat for 2 minutes until it turns translucent.
Add the diced zucchini to the skillet with the onion. Cook for 3 minutes over medium heat, stirring.
Add the crushed tomatoes to the skillet. Let it simmer for 5 minutes over low heat, stirring now and then.
Drain the pasta in the colander and set it aside in a bowl.
Add the drained pasta, the drained tuna and half of the oil to the skillet. Mix well and let it warm for 1 minute over low heat.
Taste and adjust the salt and pepper. If it looks too dry, add a little pasta water.
One serving has about 390 kcal. 66% comes from carbs, 23% from protein and 8% from fat.
| Energy | 390 kcal |
| Protein | 22.3 g |
| Carbs | 64.2 g |
| of which sugars | 7.2 g |
| Fat | 3.5 g |
| of which saturated fat | 0.8 g |
| Fiber | 4.7 g |
| Salt | 0.4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.73 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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