1 large bunch Swiss chard, trimmed and coarsely chopped
1 can chunk light tuna, water packed, undrained
1/4 tsp each salt, ground black pepper and chili flakes
zest and juice of 1 lemon
1/4 cup chopped fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Directions:
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 sauté 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.
