Speedy squid spaghetti
(at time of publication)
Ingredients
- 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
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 492cal
-
Kilojoules 2060kJ
-
Protein 32g
-
Total fat 6g
-
–Saturated fat 2g
-
Carbohydrates 70g
-
–Sugars 14g
-
Dietary fibre 12g
-
Sodium 140mg
-
Calcium 230mg
-
Iron 6mg
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.