Tuna, Lemon And Chard Farfalle

• 2/3 pound farfalle wholewheat, bow-tie pasta
• 1 3/8 ounces Flora Buttery or 3 tbsps of Flora Cuisine
• 1 onion medium, finely chopped
• 4 garlic cloves finely chopped
• 6 2/3 cups spinach leaves
• 6 1/2 ounces tuna can, chunks in spring water, un-drained
• 1/4 teaspoon salt each, ground black pepper and chilli flakes
• 1 lemon
• 5 2/3 tablespoons fresh basil leaves pack chopped
• 5 2/3 tablespoons cheese 11/2oz freshly grated Parmesan

1. In large saucepan, cook pasta in boiling water until tender, then drain.
2. In large wide saucepan, melt 25g Flora over medium-high heat and saute onion and garlic until softened, about 5 minutes.
3. Add Swiss chard or spinach and cook while stirring until leaves wilt, about 3 minutes. Add tuna and stir until heated through.
4. Add drained pasta, remaining Flora, salt, pepper, chilli flakes, lemon rind, lemon juice, basil and Parmesan cheese.
5. Toss well to thoroughly coat and serve right away.

farfalle wholewheat, buttery, onion, garlic, spinach leaves, tuna, salt, lemon, fresh basil

Taken from www.yummly.com/recipe/Tuna_-Lemon-And-Chard-Farfalle-378888 (may not work)