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Ingredients
US|METRIC
4 SERVINGS
- 300 grams farfalle (wholewheat, bow-tie pasta)
- 40 grams Flora Buttery (or 3 tbsps of Flora Cuisine)
- 1 onion (medium, finely chopped)
- 4 garlic cloves (finely chopped)
- 200 grams spinach leaves
- 185 grams tuna (can, chunks in spring water, un-drained)
- 1/4 tsp. salt (each, ground black pepper and chilli flakes)
- 1 lemon
- 15 grams fresh basil leaves (pack chopped)
- 40 grams cheese (1½oz freshly grated Parmesan)
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Directions
- In large saucepan, cook pasta in boiling water until tender, then drain.
- In large wide saucepan, melt 25g Flora over medium-high heat and sauté onion and garlic until softened, about 5 minutes.
- Add Swiss chard or spinach and cook while stirring until leaves wilt, about 3 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.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium460mg19% |
| Potassium1000mg29% |
| Protein27g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A220% |
| Vitamin C110% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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