Linguine with tuna, tomatoes and kale
2 medium, spiralised
120 g, linguine
100 g, (Cavolo nero), chopped
Canned tuna in springwater, drained
285 g, (1 x 400g can), flaked
Artichoke hearts (not in oil)
170 g, quartered
Black olives, drained
½ cup(s), (80g)
- Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding 'zoodles' for last 2 minutes of cooking time. Drain, reserving ¼ cup (60ml) of pasta cooking water.
- Return pasta mixture to pan. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook tomatoes, stirring, for 2-3 minutes or until tomatoes start to soften. Add kale and cook, stirring, for 1 minute. Add tuna, artichokes, olives and toss until heated through. Add tuna mixture and reserved pasta cooking water to pasta mixture. Toss gently to combine. Season with salt and pepper.