• 400g ready-to-roast Mediterranean vegetables
  • 500g fresh egg linguine
  • 250g arrabbiata sauce
  • 225g seafood selection
  • 14g flat-leaf parsley
  • 1 lemon, juiced


  1. 1

    Preheat the oven to 200ºC/180ºC/gas mark 6 and cook the vegetables according to the instructions on the packet.

  2. 2

    Boil the linguine for 4 minutes. Heat the sauce to simmering point, then add the seafood and simmer until piping hot, stirring occasionally.

  3. 3

    Drain the pasta, top with the sauce and scatter with the washed parsley. Serve with a squeeze of lemon and the cooked vegetables.

Nutritional Details

Each serving provides
  • Energy 507kj 121kcal 6%
  • Fat 5.7g 8%
  • Saturates 1.2g 6%
  • Sugars 9.5g 11%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

40.9g carbohydrate 3.5g fibre 19.8g protein

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