Linguine with tuna, tomatoes and kale
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Zucchini
2 medium, spiralised
Dry pasta
120 g, linguine
Olive oil
2 tsp
Cherry tomatoes
250 g
Kale
100 g, (Cavolo nero), chopped
Tuna, canned in springwater, drained
285 g, (1 x 400g can), flaked
Artichoke hearts, canned, rinsed, drained
170 g, quartered
Black olives, drained
½ cup(s), (80g)
Instructions
1
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.
2
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.
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