20-minute seafood pasta

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Results 81-89

• Aislinn Spillane

  22 April 2012

  Aislinn Spillane commented on this recipe

  added chilli and also some chicken hubbie hates seafoos but this seemed to go down a treat!!!A great one pan dish always great to cook in one pan!!!

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• ftt

  27 June 2012

  ftt rated this recipe

  

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• Alison Abela

  14 July 2012

  Alison Abela rated this recipe

  

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• Chelleaphant

  03 October 2012

  Chelleaphant rated and commented on this recipe

  

  I add white wine and a little cayenne pepper. Lovely.

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• MrsMcE

  28 January 2013

  MrsMcE rated this recipe

  

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• bongo

  09 February 2013

  bongo commented on this recipe

  added mushrooms, chopped chilli, and chopped pepper and parmesan to finish, perfect...

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• rachelohrachel

  13 February 2013

  rachelohrachel rated and commented on this recipe

  

  Added the white wine, chili pepper, and extra garlic as well as some black olives and spinach. Also made some garlic bread as there was a lot of liquid. It was very tasty and seems very easy to adapt. Will be making it again! I'd like to hear from someone who has both cooked the pasta separately (what I did) and cooked it in the sauce with the stock.

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• bongo

  21 April 2013

  bongo rated this recipe

  

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• Annelaz

  07 May 2013

  Annelaz commented on this recipe

  How much stock is used? 1 litre? That seams like a lot

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Low-fat

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

Per serving

370 kcalories, protein 23.0g, carbohydrate 62.0g, fat 5.0 g, saturated fat 1.0g, fibre 4.0g, salt 1.4 g

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