Ready in: 50 minutes
500g mixed seafood (scallops, prawns, squid, mussels; could also include white fish if you like)
250g wholemeal lumaconi rigati (giant pasta shells) or penne
4 cloves garlic, chopped finely
5 shallots, diced
1 large courgette, diced
1 red pepper, 1 yellow pepper diced
Large glass white wine
2 tsp chopped fresh thyme
½ tsp turmeric
Juice and zest of 1 lemon
Small bunch of chopped fresh parsley
150g crumbled feta cheeese (optional)
Preheat oven to 180˚C/fan 160˚C/gas 4.
Bring a large pan of water to the boil and cook the lumaconi for 5 minutes. Drain and set aside.
Heat the oil in a frying pan and fry the shallots and garlic until soft but not coloured. Add the courgettes and cook until they begin to change colour and soften slightly.
Reduce the heat a little, add the wine and lemon juice and mix through. When the liquid has almost evaporated add the peppers and stir through.
Add the seafood, herbs and spices and black pepper to taste. Cook for a further minute.
Place the pasta in an oven proof dish, scoop side up.
Pour over the seafood mixture. Pour the tomato sauce over the top, spreading evenly to cover the entire dish. Sprinkle the feta over the top.
Bake low in the oven for 30–35 minutes – until golden brown.
Serve with a green salad and lemon wedges.