Save to your scrapbook
Courgette and tuna linguine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Average user rating