Spaghetti and zucchini marinara
2 serves
15 m
30 m
Ingredients
- 100 g spaghetti
- 1 teaspoon olive oil
- 1 brown onion, finely diced
- 2 cloves garlic, crushed
- 1 celery stalk, finely diced
- 1 small carrot, grated
- 3 tomatoes, roughly chopped
- 410 g can no added salt chopped tomatoes
- 250 g marinara mix (see tips)
- 2 small zucchini, spiralised (see tips)
- 3 tablespoons parsley, roughly chopped and 1 teaspoon to garnish
Method
Step 1
Cook spaghetti according to packet instructions until al dente. Drain, reserving ½ cup pasta water. Set aside.
Step 2
Heat oil in a large frying pan over medium heat. Add onion, garlic, celery, and carrot and cook for 4-5 minutes or until softened.
Step 3
Add tomatoes and can of chopped tomatoes and simmer for 10-15 minutes, stirring occasionally until slightly thickened.
Step 4
Add marinara mix, and spiralised zucchini, cover with a lid and cook for 3-4 minutes until seafood is cooked and zucchini has lightly softened.
Step 5
Add spaghetti, ½ cup pasta water, and parsley and toss gently until pasta is well coated, and the sauce has slightly thickened.
Step 6
Divide spaghetti between 2 bowls and garnish with parsley.
Tips
- Marinara mix is a fresh mix of seafood that can be purchased from most supermarkets and fish mongers
- If you don’t have a spiraliser, you can use a vegetable peeler or sharp knife to create thin vegetable strands.
