Creamy Tuna & Courgette Pasta Pots
These pasta pots are great for a midweek meal or whipped up the night before and put into your lunch box.
200g TOTAL 0%
2 medium courgettes, sliced lengthways 5mm thick
250g macaroni or small pasta shapes
2 x 200g cans tuna steak in brine or oil, drained
100g baby spinach or watercress leaves
1 lemon, juice
2 tsp Dijon mustard
½ tsp caster sugar
- Heat a large griddle pan or non-stick frying pan, add the courgettes in 2 batches, and cook over a medium-high heat for 3-4 minutes per side until cooked through. Cool slightly and cut into 3cm chunks.
- Cook the pasta according to the pack instructions, drain and cool for 10 minutes.
- Add courgettes, tuna and spinach and mix gently.
- Whisk together the remaining ingredients, season well and add to the pasta. Stir briefly and serve, or pack into lunch boxes.
- Chill and use within 2 days.
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