Linguine with tuna, tomatoes and kale

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.