Speedy squid spaghetti
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.
Nutrition Info (per serve)
Kilojoules 2060kJ
Calories 492cal
Protein 32g
Total fat 6g
Saturated fat 2g
Carbohydrates 70g
Sugars 14g
Dietary fibre 12g
Sodium 140mg
Calcium 230mg
Iron 6mg
Variations
Make it gluten free: Use gluten-free pasta.
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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