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🍝 Pasta with Seafood and Vegetables

510 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• 400 g mixed seafood (scallops, squid, fish fillet pieces etc., ready for cooking)
• 2 tbsp Butter
• 100 ml dry white wine
• 2 Tomatoes
• 50 g green beans
• 50 g broccoli florets
• 50 g Carrots
• Salt
• Pepper (from the mill)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Peel off the skin from the tomatoes.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the seeds from the tomatoes.
5. 5. Cut the tomatoes into thin strips.
6. 6. Peel the carrots.
7. 7. Cut the carrots into small batons.
8. 8. Wash the broccoli florets.
9. 9. Let the vegetables drain.
10. 10. Wash the beans.
11. 11. Remove the ends and stringy fibers from the beans.
12. 12. Bring salted water to a boil.
13. 13. Cook the carrots in the boiling water for 8 minutes.
14. 14. Remove the carrots from the water.
15. 15. Shock the carrots with cold water.
16. 16. Let the carrots drain.
17. 17. Cook the beans in the boiling salted water for 12 minutes.
18. 18. Remove the beans from the water.
19. 19. Shock the beans with cold water.
20. 20. Let the beans drain.
21. 21. Cook the broccoli in the boiling salted water for 5 minutes.
22. 22. Remove the broccoli from the water.
23. 23. Shock the broccoli with cold water.
24. 24. Let the broccoli drain.
25. 25. Bring fresh salted water to a boil.
26. 26. Cook the spaghetti al dente.
27. 27. Melt the butter in a pan.
28. 28. Sauté the seafood in the butter for approx. 4 minutes.
29. 29. Add the wine to the pan.
30. 30. Add the tomato strips to the pan.
31. 31. Add the prepared vegetables to the pan.
32. 32. Heat the mixture thoroughly.
33. 33. Season the dish with salt.
34. 34. Season the dish with pepper.
35. 35. Place the spaghetti on the plates.
36. 36. Top the pasta with the seafood and vegetables.

Nutrition per serving

• kcal: 510
• Protein: 24 g · Fett/Fat: 10 g · Carbs: 76 g