Chilli Marinara Linguine

Chilli Marinara Linguine

This Chilli Marinara Linguine recipe is bursting with flavour and is relatively quick and easy to make.

CAL P/SERVE
475
kJ P/SERVE
1990
FAT P/SERVE
17.5g
CARBS P/SERVE
41.0g
PROTEIN P/SERVE
34.0g
SUGAR P/SERVE
3.0g
SODIUM P/SERVE
938g
FAT
%
3.5%
ENERGY RDI%
22.8%

Because the marinara mix used has a range of seafoods in it, it provides a variety of healthy nutrients and is very high in protein. You can find marinara mix in most supermarkets, usually in the frozen section otherwise most fresh fish marts have a great fresh range.

We've used linguine pasta in this recipe, but you can use any type of pasta you like.

This recipe is low sugar, low saturated fat, high in protein.

Ingredients

  • 500g frozen marinara seafood mix
  • 200g linguine
  • 6 cherry tomatoes halved.
  • 2 tbsp. olive oil
  • 4 cloves garlic
  • ½ tsp. chilli paste
  • Handful parsley, chopped
  • ¼ cup water
  • ½ lemon squeezed
  • Sprinkle of dried herb
  • S & P

Method

  1. Preheat oven 180C.  On a small baking tray lined with baking paper placed halved tomatoes face up, sprinkle with a little herb, Italian, season with S & P.  Bake in oven for 15-20 mins, take out and set aside.
  2. Cook linguine as per instructions, drain and set aside.
  3. Heat wok or large frypan, use 1 tbsp. olive oil and stir fry the frozen seafood mix for 5 minutes.  Add chilli and garlic, keep stir frying a further 5 minutes.  You will see the seafood change colour. You might need a couple more minutes, you will just have to judge.
  4. Add the linguine; stir so the mixture starts to incorporate.  Add water and parsley, season with a little S&P, squeeze lemon on top and now add the cooked tomatoes.
  5. Serve immediately, sprinkle some fresh parmesan cheese which is optional.

Nutrition Table

Servings: 2 Serving size:500g
Average Serve Average 100g
Energy 1990 kJ 398 kJ
  475 Cal 95 Cal
Protein 34.0 g 6.8 g
Fat, total 17.5 g 3.5 g
- Saturated 3.3 g 0.7 g
Carbohydrate 41.0 g 8.2 g
- Sugars 3.0 g 0.6 g
Sodium 938 mg 188 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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