Italian spaghetti with mussels, tomato and courgettes

Seafood spaghetti is a staple of Italian food, and this spaghetti with mussels, courgettes, and cherry tomatoes is delicious, easy to make, and nutritionally balanced.

I used frozen produce for this leftover mussels and prawns spaghetti

You don’t need to use expensive fresh produce for this pasta. Frozen seafood like mussels and prawns are convenient and affordable yet retains most of its nutritional value. You can also mix and match with fresh produce.

Seafood like king prawns and mussels add protein to your pasta that is essential to create long-lasting satiety, and reduce your carbs portions.

Mussels are rich in Vitamin B12

Mussels and prowns also bring some nutrients like Vitamins B12, iodine, zinc and selenium, good to support thyroid function.

They last one month in the freezer so you can always have some seafood to add to your Summer pasta dishes.

How to choose your vegetables

This pasta feature courgettes and leftover tomato, but you can use pretty much any veggies that you have leftover like rocket, spinach, asparagus, chard, peppers or aubergines.

It will help you use up veggies leftovers, reducing cost and making your kitchen and cooking more sustainable.

Why I add seafood and veggies to my pasta…

Combining, proteins veggies with carbs, increases satiety, slows down the absorption of carbs reducing post-prandial sugar spikes.

This also means that you end up eating less carbs…

Where I bought my ingredients for this pasta

I made this pasta while I was in Italy, and I purchased all the frozen ingredients from COOP one of Italy’s most popular supermarket chains. Quality was good, and frozen seafood was convenient.

How to make this Mussels, Prawns and Courgette Spaghetti

Italian spaghetti with mussels cherry tomatoes and courgettes

Spaghetti with mussels, tomato and courgettes

A delicious but easy to make Italian speafood spaghetti perfect for the Summer.

5 from 2 votes

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Prep Time 8 10

Cook Time 10

Course Main Course

Cuisine Italian

Servings 2

Ingredients

10-12 Mussels with shell Fresh (cleaned) or frozen
10-12 King prawns Frozen
2 tbsp Frozen museels without shell
10-12 Frozen clams
1 medium Tomato ripe
2 small Zucchini
2 cloves Garlic peeled
2 tbsp EVOO
a dash chili flakes
a pinch oregano

Instructions

In a non-stick pan add 2 tbsp of EVOO, crushed garlic, chili flakes and let warm with the oil at low temperature for 1 min.
Add the sliced courgttes, and chopped tomato and let it sweat for 5 min
Add the frozen seafood, and cooked through for another 8-10 min at low/medium temperature adding a pich of oregano.
In the meantime, bring the water for the pasta to boil, add a pinch of salt and then cook the spaghetti "al dente".
When ready, drain the pasta and pour it in th pan with the seafood and vegetables. Let it mix with all the other ingredients cooking for 1 min in the pan. Your paghetti are ready to serve!