Lemony pasta with prawns, peas and peppers
- 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
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.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 2g
Dietary fibre 8g
Make it gluten free: Use gluten-free spaghetti pasta.
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