Make a low-fat, satisfying dish in minutes - ideal for Friday nights
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
- 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.
- 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.
370 kcalories, protein 23g, carbohydrate 62g, fat 5 g, saturated fat 1g, fibre 4g, salt 1,4 g
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