Seafood and Fennel Shells

(SERVES 4)

• 225 g/8 oz multi-coloured pasta shells
• 25 g/1 oz/2 tbsp low-fat spread
• 1 fennel bulb, finely chopped and green fronds reserved
• 1 bunch of spring onions (scallions), chopped
• 30 ml/2 tbsp dry white wine
• 225 g/8 oz/2 cups frozen sea food cocktail, thawed
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 4 lemon wedges

To serve:

• Mixed leaf Salad

Cook the pasta according to the packet directions. Drain. Meanwhile, melt the low-fat spread in a saucepan. Add the chopped fennel and spring onions and fry (sauté) for 3 minutes , stirring. Cover with a lid, reduce the heat and cook for further 5 minutes until tender. Add the wine and seafood. Heat through, stirring gently for about 3 minutes until pipping hot. Season to taste and add the parsley. Add the pasta shells and toss gently. Pile on to warmed plates and garnish each with a lemon wedge and fennel frond. Serve with mixed Leaf Salad.