I made yogurt on Saturday.
For dinner, I tried a new recipe, "Tuna-Zucchini Pasta," from Eating Well, which I had seen online. I doubled the recipe, which appears to have been designed for people new to cooking and/or who wanted a fast simple recipe. It called for two pouches of chunk light tuna in water, so I substituted canned tuna. It called for cooking the zucchini and the olive oil and adding the cooked pasta, then putting the tuna and the cut Roma tomato atop it on the plate before adding Parmesan. I added the tomato to the zucchini, then the tuna. I omitted the basil, but I used some basil flavored pasta (not whole grain pasta) that I accidentally bought assuming the green color meant it was spinach pasta. It made a flavorful dinner, and my husband did not mind the slight basil taste from the pasta. The recipe attracted my attention as a fast dinner that did not require heating up the kitchen on a hot day. It is a good basic recipe that could be modified depending on what is in the pantry.
Here is a link to the recipe:
https://www.eatingwell.com/recipe/272182/tuna-zucchini-pasta/
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