Seafood spaghetti

225 CALS PER SERVING

SERVES 2

Cook 25g wholewheat spaghetti as per packet instructions. Save a mug-ful of cooking water. Heat 1 tbsp extra virgin olive oil in a pan and cook 1 finely chopped onion with a pinch of salt for 8 minutes. Add 1 clove of finely chopped garlic and cook for a further minute. Add 1 tsp fennel seeds, a pinch of chilli flakes, the zest of one lemon and cook for 1 minute. Add 10 cherry tomatoes, halved, and cook for 1 minute. Add 200g mixed, cooked seafood and cook for 3-4 minutes until heated through. Stir through the cooked spaghetti. Add 1 grated courgette, a splash of the cooking water and the juice of one lemon and stir. Scatter over a handful of roughly chopped parsley before serving.