Lemon, chilli and tuna spaghetti recipe
Created by The Tesco Recipes team
Tuck into a bowl of bright spring flavours with this quick and easy spaghetti dinner. Watercress, herbs and lemon bring freshness, while tinned tuna makes this a high-protein, budget-friendly meal. Reduce the chilli if you prefer a milder taste.
See method- Serves 4
- Takes 25 mins
- 560 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 2 wholemeal pittas, torn into chunks
- 3 garlic cloves, crushed
- 350g spaghetti
- 1 red chilli, deseeded and finely chopped
- 1 lemon, zested and juiced
- 400g tin tuna, drained
- 80g pack watercress
- 15g fresh flat-leaf parsley, chopped
Each serving contains
- Energy
- 2365kJ 560.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 80.7gProtein 33.4gFibre 8.3g
Method
- Heat half the oil in a frying pan over a medium-high heat and add the pitta chunks. Fry for 4-5 mins until crispy, then add a third of the garlic and cook for 1-2 mins until the garlic has softened. Tip onto a plate to cool. Wipe the pan.
- Cook the spaghetti to pack instructions. Meanwhile, return the frying pan to a medium heat and add the remaining oil. Add the remaining garlic, the chilli and lemon zest with a pinch of salt and cook for 3-4 mins until soft. Flake in the tuna and cook until the tuna is heated through.
- Just before the spaghetti is cooked, scoop out 150ml cooking water. Drain the spaghetti, then add to the frying pan with the reserved water. Toss over a low heat for 1-2 mins until the pasta is glossy and most of the liquid has evaporated. Remove from the heat and add the lemon juice, watercress and parsley; toss until the watercress has just wilted. Serve topped with the pitta.
- Tip: Scooping out the cooking water before draining the pasta means that the water has the highest concentration of starch, which helps to create a glossy sauce.
- See more Pasta recipes
