20-minute seafood pasta
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20-minute seafood pasta

By Good Food

Make a low-fat, satisfying dish in minutes – ideal for Friday nights

  • Ready in 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 370
  • fat 5g
  • saturates 1g
  • carbs 62g
  • sugars 0g
  • fibre 4g
  • protein 23g
  • salt 1.4g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp paprika
  • 400g can of chopped tomatoes
  • 1l chicken stock (from a cube is fine)
  • 300g spaghetti, roughly broken
  • 240g pack frozen seafood mix, defrosted
  • handful of parsley leaves, chopped, and lemon wedges to serve

Tip

Make it Spanish-style
Add a pinch of saffron and a little white wine along with the tomatoes.
MPU 2

Method

  1. Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.

  2. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with parsley and serve with lemon wedges.

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