Mince garlic. Finely dice courgette. Slice olives.
Cook pasta to packet directions.
While the pasta is cooking, heat a small drizzle of olive oil in a pan. Add garlic, courgette, cherry tomatoes and pinch of chilli flakes. Sauté for 5 minutes.
Open tin of butter beans, drain liquid, rinse well and then add to fry-pan, along with the spinach and olives. Cook for another two minutes. Turn off heat.
Once the pasta has cooked drain and add back to the fry pan. Mix together.
Finely snip using kitchen scissors the Italian parsley, and add. Add the juice and zest of the lemon, and the two tins of tuna, pouring in the oil (this will help dress the pasta). Crumble over the feta. Season with salt and pepper. Taste and adjust seasoning - add more salt and pepper if desired, more feta, lemon, olive oil etc.