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Courgette and tuna linguine
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Packed with flavour, this recipe elevates tuna pasta to new heights. Any leftovers make a great lunch.
2 courgettes, cut into 1cm slices
¼ tsp fennel seeds
1½ tbsp olive oil
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.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.