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Speedy squid spaghetti

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Serves: 4
Time to make: 25 mins

Total cost: $ 15.00 / $ 3.75 per serve

(at time of publication)


Speedy squid spaghetti

  • Ingredients

  • Nutrition Info.(per serve)

  • 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
  • 1/2 cup frozen diced capsicum
  • 2 x 400g cans cherry tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 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

  • Nutrition Info

    • 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

    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.


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    Variations

    Make it gluten free: Use gluten-free pasta.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    First published: May 2016
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