Speedy squid 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
4 lemon slices
fresh basil leaves
Total fat 6g
Saturated fat 2g
Dietary fibre 12g
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.
Make it gluten free: Use gluten-free pasta.
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