Seafood spaghetti with vegetables
This seafood spaghetti with vegetables is regular dish on my dining table, because it’s so quick & easy to make, yet it’s healthy and really tasty. You can use different vegetables (such as broad beans, courgette, mushrooms, peas, kale etc) – and you can cook the pasta separately if you like (or use some leftover cooked pasta and add it at the end to warm through).
Ingredients
Method
- Defrost the seafood.
- Thinly slice the onion, then chop the garlic.
- Heat 1 Tbsp olive oil in large pan and cook the onion and garlic until soft.
- Meanwhile, wash the carrots, then add to the onion and sauté for 5 minutes. Add the other veggies, put the lid on and cook for 3 minutes. Season with pepper and add the broth and chopped tomatoes.
- Bring it to the boil, then add the spaghetti. Cook for about 7-8 minutes, then add the seafood. Cook for 3-5 minutes. When the pasta is al dente and the sauce is thick and silky, turn off the heat.
- Season to taste and serve with chopped herbs sprinkled on top.