Linguine con frutti di mare e verdure

Linguine with seafood and vegetables

(asparagus, leek, portobello mushrooms and zucchini)

(serves 2)

Having started my 'eat more vegies!' eating plan, i have gotten rather lazy with the meat.. with the general conclusion that i don't really need that much and seafood is a great alternative! So, i know this isn't very authentic, but for a quick protein option, the seafood marinara mix from Woolie's or the seafood shop is great ~ fresh mussels, prawns, fish and calamari would make this infinitely better, maybe next time!

Prep time: 10 min

Cooking time: 30 min

Ingredients:

300g marinara mix

1 leek

1 zucchini

1 bunch asparagus

2 portobello mushroom (or 100g mushrooms)

200g linguine

2 cloves garlic

3-4 sprigs parsley

1/2 spanish onion

Zest and juice of 1 lemon

Pecorino or parmesan, to serve

Olive oil

Salt and pepper

Method:

1. Finely dice the garlic and finely chop the parsley. Marinate the marinara mix with the garlic, half the parsley, lemon zest, salt, pepper, olive oil and 2 T lemon juice.

2. Cut the leek into thin strips. Cut the zucchini into thin circles. Cut the spanish onion into thin slices. Cut 2cm off the end of the asparagus and cut into thirds. Peel the mushrooms and cut into thick slices.

3. Parboil the asparagus for 2-3 minutes then drain.

4. Meanwhile, heat a saucepan with olive oil, then add the leek and zucchini and season with salt and pepper. Cook on medium-high heat until soft. 

5. Remove from the pan and add the mushrooms and Spanish onion and drizzle with olive oil and season with salt and pepper. Cook for 3-5 minutes until soft. Add in the asparagus and toss for 1-2 minutes to coat with olive oil, salt and pepper.

6.Heat a pot with salted boiling water and cook the pasta until al dente then drain. 

7. Heat the pan on high heat, add in 1 T olive oil then add in the seafood mix and cook for 2-3 minutes until all the seafood is just cooked then remove from the pan.

8. Turn the pan to low heat, then add in the linguine. Toss with salt, pepper, olive oil, lemon juice and parsley. Add in the remaining ingredients and toss through.

9. Serve with a sprinkle of pecorino and a drizzle of olive oil.