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Ingredients

• 8 ounces uncooked penne rigate (about 2 cups)
• 1 tablespoon butter
• 1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
• 1 small yellow squash, halved lengthwise and sliced (about 1/2 cup)
• 1/2 cup sugar snap peas, trimmed
• 1/2 cup halved grape tomatoes
• 1/2 cup Cilantro Pesto
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 (6-ounce) Yellowfin tuna fillets
• Cooking spray

Description

Using Too Much Of An Herb In A Lower-fat Pesto Will Result In A Dry Paste Because There's Not Enough Oil In The Sauce To Keep It Loose. Weighing The Herbs Ensures Accuracy. You Can Make The Pesto Up To Two Days Ahead; It Does Not Lose Its Bright Green Col

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