Speedy squid spaghetti
Serves: 4
Time to make: 25 mins
Total cost: $15.00 / $3.75 per serve
(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
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
