Seafood lemon pepper spaghetti

Seafood lemon pepper spaghetti

Preparation Method

  1. Prepare the Slim Pasta as per package instructions (drained and rinsed).
  2. Sauté spring onions gently in olive oil for 5 minutes. Add baby squid stir for 2 to 3 minutes, then add wine and allow alcohol to evaporate, then cover and simmer gently for 15 minutes or until squid is completely cooked. Season with pepper.
  3. Once squid is tender, add the cod and mussels, heat through and stir in parsley. Season to taste. Beat eggs and Parmesan cheese in a bowl.
  4. Dry fry the pasta in a pan, add the eggs and mix together to just cook the eggs and then add squid, mussels and fish mixture. Add lemon juice and rind and mix thoroughly for 1 to 2 minutes before serving.
  5. Garnish with parsley and season with salt and pepper.


684cal Cooking Slim Penne
1169 cal Cooking Regular Penne
485cal Excess Calorie Saving


  • 1 pack (200g) Spaghetti/Penne/Fettucini
  • 2 spring onions, finely chopped
  • 2 lemons, juice and rind
  • 3 tbsp olive oil
  • 300g baby squid, cleaned and cut into small pieces
  • 4 tbsp dry white wine
  • 300g skinless cod fillet, cubed
  • 300g cooked mussels, shelled
  • 3 eggs
  • 1 tbsp fresh parsley, chopped
  • 25g Parmesan