Farfalle with Tuna, Lemon and Spinach
Farfalle with Tuna, Lemon and Spinach



  • 300g farfalle pasta
  • 40g butter
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 200g spinach leaves
  • 185g tin of tuna chunks in spring water
  • ¼ tsp each salt, pepper, chilli flakes
  • 1 lemon, zest and juice
  • 1 bunch of basil leaves, chopped
  • Cook the pasta until al dente in boiling salted water, then drain. Meanwhile, melt the butter in a saucepan and fry the onion and garlic to soften. Add the spinach and cook to wilt for 3 mins, then stir in the drained pasta, tuna chunks, remaining butter, salt, pepper, chilli, lemon zest and juice, and the basil. Serve immediately.
30 mins
4 serving

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