Lemony pasta with prawns, peas and peppers
Nutrition Info.(per serve)
- 150g spaghetti
- 2 teaspoons olive oil
- 2-3 cloves garlic, peeled, chopped
- 1 small to medium-sized red capsicum, deseeded, sliced
- 200g peeled prawns
- 1 lemon, zest and juice
- 3/4 cup light evaporated milk
- 1 cup frozen peas
- salt and pepper, to taste
- chopped fresh basil or fresh parsley, to garnish
Total fat 8g
Saturated fat 2g
Dietary fibre 8g
1 Cook pasta following packet directions. Meanwhile, heat oil in a large frying pan. Add garlic and cook, stirring once or twice, for about 1 minute. Add capsicum. Sauté until capsicum begins to soften.
2 Add prawns, lemon zest and lemon juice to pan. Stir-fry for 1-2 minutes then stir in evaporated milk. Pour hot water over frozen peas then drain well. Add to pan. Bring sauce to the boil then remove it from heat.
3 Drain cooked pasta well then add it to sauce. Toss gently to combine. There may seem to be a lot of liquid initially but it thickens as the pasta soaks it up. Season to taste. Garnish with fresh herbs and serve.
Make it gluten free: Use gluten-free spaghetti pasta.
Hanu de Jong
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