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Lemon, chilli and tuna spaghetti recipe

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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
Healthy
Dairy-free

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

High in protein and a source of vitamin B12

Each serving contains

Energy
2365kj
560kcal 28%
Fat
10g 14%
Saturates
1g 5%
Sugars
4g 4%
Salt
1g 16%

of the reference intake
Carbohydrate 80.7g Protein 33.4g Fibre 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