Mains

Speedy squid spaghetti

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

320g spaghetti
1 tablespoon olive oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 small chilli, optional
4 sun-dried tomatoes, chopped
½ cup frozen diced capsicum
2 x 400g cans cherry tomatoes
½ teaspoon dried basil
½ teaspoon sugar
350–400g frozen squid rings (we used Shore Mariner), defrosted
freshly ground black pepper
300g frozen spinach leaves, defrosted
To serve
4 lemon slices
fresh basil leaves

Instructions

Stay Awake

1 Bring a large pan of lightly salted water to the boil. Cook spaghetti according to packet instructions.

2 Meanwhile heat oil in a pan. Add onion, garlic and chilli, if using, and cook until softened. Add sundried tomatoes, capsicum, canned tomatoes, basil and sugar and heat for a few minutes.

3 Stir in squid. Heat over a gentle heat until cooked through but still tender.

4 Drain spaghetti and mix with sauce and spinach leaves. Season with pepper. Serve with a handful of fresh basil leaves and a lemon slice.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 32 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 14 g

Dietary fibre 12 g

Sodium 140 mg

Calcium 230 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT