1. Cook 4 chopped green spring onions and 2 cloves crushed garlic in large non-stick frying pan. Add 3 chopped tomatoes. Cook until tender.
2. Add 1/2 cup dry white wine. Simmer until reduced by half. Add 1/2 cup vegetable stock, 2 teaspoons finely grated lemon rind, 1 bunch chopped asparagus, 1/4 cup torn basil leaves, 100g baby spinach leaves and 425g can John West Tuna in Spring Water, drained and flaked.
3. Cook until heated through. Serve on cooked Zafarelli Linguine.
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