Tuna And Zucchini Pasta - cooking recipe

Ingredients

400 g shell pasta
20 g butter
20 g plain flour
400 ml vegetable stock
150 g cream cheese
4 stalks marjoram, finely chopped
1/2 bunch chives, finely chopped
2-3 tbsp olive oil
350 g courgette, sliced
1 clove garlic, finely diced
370 g tinned tuna in water

Preparation

Cook pasta in boiling salted water until al dente then drain and set aside.
Meanwhile, melt butter. Add flour and cook until light brown and nutty. Add stock and stir over low heat until sauce begins to thicken. Add cream cheese, chives and marjoram. Season. Set aside and keep warm.
Heat oil in a separate pan and saute zucchini for about 3 mins, add garlic and cook for 2 mins. Season and add tuna to warm through. Toss with sauce and pasta and serve immediately.