Try this satisfying protein- and carbohydrate-rich recipe the night before you run.
Preparation time: 20 minutes
Cooking time: 15 minutes
Course: Main course
Main ingredient: Pasta
> 300g wholewheat farfalle (bow-tie pasta)
> 40g Flora
> 1 medium onion, finely chopped
> 4 garlic cloves, finely chopped
> 1 large bunch Swiss chard, trimmed and coarsely chopped or use 200g bag spinach leaves
> 185g can tuna chunks in spring water, undrained
> 1/4 tsp each salt, ground black pepper and chilli flakes
> Zest and juice of one lemon
> 15g pack chopped fresh basil leaves
> 40g (1 1/2 oz) freshly grated Parmesan cheese
> In a large saucepan, cook pasta in boiling water until tender then drain.
> In a large wide saucepan, melt 25g of the Flora over a medium-high heat and sauté onion and garlic until softened, about five minutes.
> Add Swiss chard or spinach and cook while stirring until leaves wilt, about three minutes. Add tuna and stir until heated through.
> Add drained pasta, remaining Flora, salt, pepper, chilli flakes, lemon zest, lemon juice, basil and Parmesan cheese.
> Toss well to thoroughly coat and serve right away.