Pasta and noodles · 30 min
Creamy Cheddar-Tuna Pasta with Sautéed Broccoli & Zucchini
- 30 min
- 2–6 servings
- 688 kcal / serving
Creamy cheddar-tuna pasta pairs a silky cheese sauce with tender vegetables and flaked tuna for a cozy weeknight meal that comes together quickly. The mix of broccoli, zucchini, and a smooth cheddar-t cheddar sauce keeps everything balanced and comforting.
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Ingredients
- 1 crownbroccoli
- ¼ (8 oz) blockcheddar cheese
- 1 (6 oz) canchunk light tuna in water
- ⅓ (8 oz) blockcream cheese
- 5 ozrotini pasta
- 4 fl ozwhole milk
- 1 mediumzucchini squash
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, paprika, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 crownbroccoli
- 1 mediumzucchini squash
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ⅓ (8 oz) blockcream cheese
- 4 fl ozwhole milk
Pantry & dry goods
- 5 ozrotini pasta
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| cream cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of water and salt it generously, then drop in the rotini. Cook until al dente, about 8–10 minutes, then drain and keep the pot handy.
- While the pasta cooks, chop broccoli into bite-sized pieces and trim the zucchini; place both in a small bowl.
- Warm a nonstick skillet over medium heat, add a little oil, and sauté the broccoli and zucchini with a pinch of salt and pepper until just tender, 6–7 minutes. Remove from heat and set aside.
- Stir the cream cheese into small pieces and grate the cheddar. Return the drained pasta to the empty pot and add the cheeses along with the milk, paprika, and a pinch of salt.
- Heat the cheese mixture gently, whisking often, until smooth and bubbling lightly, about 2–3 minutes.
- Flake the tuna and fold it into the cheese sauce along with the warm pasta, cooking just until heated through, another 2–3 minutes.
- Divide the pasta between bowls, top with the sautéed vegetables, and finish with a light dusting of crushed red pepper before serving.
Two tips
- Prep ahead by trimming the broccoli and zucchini early and storing in the fridge until dinner.
- If you have cooked chicken or canned corn, toss a small amount into the pan with the tuna for a different texture, or serve leftovers on the side.
Nutrition per serving
- Calories
- 688 kcal
- Protein
- 36 g
- Carbs
- 67 g
- Fat
- 32 g
- Fiber
- 6 g
- Sodium
- 518 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.