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