Lemony pasta with prawns, peas and peppers

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

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

¾ cup light evaporated milk

1 cup frozen peas

salt and pepper, to taste

chopped fresh basil or fresh parsley, to garnish

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free spaghetti pasta.

Nutrition Info (per serve)

Calories 524 cal

Kilojoules 2190 kJ

Protein 40 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 15 g

Dietary fibre 8 g

Sodium 750 mg

Calcium 520 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.