Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Course: starter
Main ingredient: pasta

Ingredients:

300g whole wheat farfalle (bow-tie pasta)
40g Flora
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 large bunch Swiss chard, trimmed and coarsely chopped or use 200g bag spinach leaves
185g can tuna chunks in spring water, un-drained
¼ teaspoon each salt, ground black pepper and chilli flakes
zest and juice of one lemon
15g pack chopped fresh basil leaves
40g (1 ½ oz) freshly grated Parmesan cheese

Preparation:

In large saucepan, cook pasta in boiling water until tender then drain.

In large wide saucepan, melt the 25g of Flora over medium-high heat and sauté onion and garlic until softened, about five minutes.

Add Swiss chard or spinach and cook while stirring until leaves wilt, about three minutes. Add tuna and stir until heated through.

Add drained pasta, remaining Flora, salt, pepper, chilli flakes, lemon rind, lemon juice, basil and Parmesan cheese.

Toss well to thoroughly coat and serve right away.