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    Courgette and tuna linguine

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    Courgette and tuna linguine

    Packed with flavour, this recipe elevates tuna pasta to new heights. Any leftovers make a great lunch. 

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2


    2 courgettes, cut into 1cm slices
    ¼ tsp fennel seeds
    1½ tbsp olive oil
    180g linguine
    2 garlic cloves, crushed
    1 red chilli, deseeded and finely chopped
    200g can tuna in olive oil, drained
    ½ lemon, zest and juice
    ½ x 25g pack flat leaf parsley, finely chopped 


    1. Preheat the oven to 220˚C, gas mark 7. Toss the courgettes with the fennel seeds and 1 tbsp olive oil; season. Roast for 20-25 minutes, turning halfway, until golden and tender.

    2. Meanwhile, cook the linguine in boiling salted water according to the pack instructions, reserving a mug of the cooking water before draining. Warm the remaining ½ tbsp oil in a large frying pan over a low heat, add the garlic and chilli and cook very gently for 5 minutes.

    3. Add the drained pasta to the pan with the tuna, lemon zest and juice, parsley and courgettes. Toss through with a little pasta water until coated and combined.

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue


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    4 stars