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Spaghetti & zucchini marinara
heartfoundation.org.au|Helpline 13 11 12

Spaghetti & zucchini marinara

25 - 30 minutes (15 minutes)
Serves 2
  • 100g 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
  • 410g can no added salt chopped tomatoes
  • 250g marinara mix (*see tip)
  • 2 small zucchini, spiralised (*see tip)
  • 3 tablespoons parsley, roughly chopped + 1 teaspoon to garnish
  1. Cook spaghetti according to packet instructions until al dente. Drain, reserving 1/2 cup pasta water. Set aside.
  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.
  3. Add tomatoes and can of chopped tomatoes and simmer for 10-15 minutes, stirring occasionally until slightly thickened.
  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.
  5. Add spaghetti, 1/2 cup pasta water, and parsley and toss gently until pasta is well coated, and the sauce has slightly thickened.
  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. 

 

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