- 1 pkg bow-tie pasta whole wheat farfalle
- 3 tbsp Becel margarine
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 large bunch Swiss chard trimmed and coarsely chopped
- 1 can light tuna chunk, water packed, undrained
- 1/4 tsp each salt ground black pepper and chili flakes
- 1 zest and juice of lemon
- 1/4 cup chopped fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
In large pot, cook pasta in boiling water until tender; drain.
In large wide pot, melt 2 tbsp (30 mL) margarine over medium-high heat and saute onion and garlic until softened, about 5 minutes.
Add Swiss chard and cook while stirring until leaves wilt, about 3 minutes.
Add tuna and stir until heated through.
Add drained pasta, remaining 1 tbsp (15 mL) margarine) salt, pepper, chili flakes, lemon rind, lemon juice, basil and Parmesan cheese; toss well to thoroughly coat.
Serve right away.
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