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Photo of Pasta with salsa verde and seafood by WW

Pasta with salsa verde and seafood

10 - 13
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
A no-cook sauce makes this simple seafood pasta a great choice when you don't have much time.


Egg pasta

300 g, (spiral)

Fresh flat-leaf parsley

½ cup(s)

Capers, rinsed, drained

¼ cup(s), rinsed, drained, (40g)

Salted anchovies in oil, drained

8 medium, (32g)


1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Olive oil

1 tbs

Seafood marinara mix

500 g


1 medium, wedges to serve


  1. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the pan.
  2. Meanwhile, finely chop parsley, capers and anchovies together on a chopping board. Combine chopped parsley mixture in a bowl with the garlic, rind, juice and oil. Set aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the marinara mix and cook, stirring, for 2–3 minutes or until just cooked through.
  4. Add the cooked seafood and salsa verde to the pasta and toss gently to combine. Serve with a lemon wedge.