I made this recipe out of leftovers; it is a good way to use up the bits and bobs in your fridge, and makes a delicious pasta dish. I also used condensed soup instead of a pasta sauce; it is just as creamy and flavoursome, but much less fatty and has fewer calories. Based on the brands I used, each portion is about 342 calories.
180g bucatini (or any other long pasta you prefer)
1 tin condensed mushroom soup
160g mixed leftover vegetables (I used broccoli, peas, carrots, and green beans)
80g cooked shellfish medley (I used prawns, muscles, and cockles)
Cook the pasta in a saucepan of boiling water for about seven minutes, then drain it.
Heat the condensed mushroom soup in a frying pan for about a minute.
Add the vegetables and shellfish, and cook for a further two minutes.