Speedy Tuscan Spaghetti
It's dinner in a jiffy with this speedy Spaghetti recipe
- Low-cal spray oil
- 1 small white onion, finely chopped
- 2 garlic cloves, crushed
- Spinach leaves
- 1 tsp Paprika
- 200g butternut squash (cubed)
- 150ml chicken/veg stock
- 500g tomato passata
- 30g Parmesan (optional)
- 240g uncooked weight, wholewheat spaghetti
Gently heat low-calorie spray oil in a large pot, add the onion and fry for a few minutes until softened.
Add the garlic and paprika and stir-fry for a couple of minutes.
Add in the squash and pour in the stock.
Bring to a gentle boil, then simmer for 10 minutes.
Stir in the passata, cover and simmer. Add in cooked wholemeal spaghetti and a handful of spinach leaves.
Stir together and serve with Parmesan shavings and a leafy salad.