Butternut & chorizo spaghetti
The sweet nutty taste of the squash teamed with spicy chorizo makes this a pasta dish to remember
Tuna, olive & spinach spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 240g wholemeal spaghetti
- 1 tsp olive oil
- 1 red onionthinly sliced
- 2 x 110g cans tunain olive oil, drained
- 50g black olivessliced
- 1 lemonzested and juiced
- 160g baby spinach
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
Nutrition: Per serving
- kcal329low
- fat8g
- saturates1g
- carbs41g
- sugars2g
- fibre8ghigh
- protein18g
- salt0.7g
Method
step 1
Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.
step 2
Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.
step 3
Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.
