Pasta is a family favourite – especially in Winter. Enjoy this heart-warming bowl of Marinara with your family, and to avoid the ‘carb overload’ – serve yourself half zucchini noodles and half spaghetti!

Ingredients (serves 4)

  • 400g marinara mix
  • 1 small onion, diced
  • 1 clove of garlic, crushed
  • 400g tin of tomatoes
  • ¼ cup sliced olives
  • 1/4 cup crumbled fetta
  • Black pepper and dried Italian herbs, to taste (optional)
  • Handful of fresh parsley
  • 100g dry wholemeal spaghetti (or San Remo Pulse Pasta)
  • 2 zucchinis, spiralised to make ‘zucchini noodles’


  1. Heat 1 tsp of olive oil in a pan. Add onion and garlic, and cook until onion is translucent
  2. Add marinara cook until seafood is ‘sealed’ (approx. 6-8 minutes).
  3. Add the tinned tomatoes and olives, and if using, approx. 1tbs dried Italian herbs and ½ tsp black pepper. Mix well and cook for 15 min, or until sauce has reduced and seafood is cooked through.
  4. Meanwhile, cook pasta according to direction. Spiralise the zucchini and add to a separate pot of boiling water just after you have started the pasta – it should take approx 8 minutes to cook.
  5. Drain the pasta and zucchini noodles, and divide among serving bowls. Top with Marinara, parsley and fetta.

Note: The kids can have just pasta, and you can have just zucchini noodles, if you want!