Pasta with garlicky prawns, wilted tomatoes and greens
- 100g wholemeal pasta spirals
- 150g broccoli, cut into florets
- 250g courgette noodles
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 teaspoon lemon zest, plus extra
- 250g raw prawns, peeled, deveined, tails intact
- 150g cherry tomatoes, halved
- 60g baby rocketarugulaX
- 1 tablespoon grated parmesan
1 Cook the pasta in a large saucepan of boiling water following packet instructions, adding the broccoli for the last 2 minutes and courgette noodles for the last 30 seconds. Drain.
2 Meanwhile, heat olive oil in a large non-stick frying pan over medium-high heat. Cook garlic and the lemon zest, stirring, for 30 seconds. Add prawns and cook, stirring, for 1–2 minutes. Add the tomatoes and cook for 1–2 minutes, or until just wilted.
3 Add hot pasta and rocket to prawn mixture, toss to combine. Season with cracked black pepper. Divide among two serving bowls. Serve sprinkled with parmesan and extra lemon zest.
Not a fan of prawns?
You can use any lean protein in this dish, such as 2 x 185g cans of tuna or 500g of skinless chicken breast.
Nutrition Info (per serve)
Total fat 11.1g
–Saturated fat 2.8g
Dietary fibre 11.6g
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