Prawn arrabbiata

Author: HFG staff

Photographer: HFG staff

A healthy, Italian-style dinner that’s on the table in under 30 min

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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250g linguine
1 tablespoon olive oil
3 cloves garlic, chopped
1 large red chilli, sliced
1 large red capsicum, sliced into thin strips
2 x 400g cans cherry tomatoes
300g cooked peeled and deveined king prawns
7 cups baby spinach
¼ cup parmesan, shaved, and 125g mixed salad leaves, to serve

Instructions

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1 Cook the linguine in a large pan of unsalted boiling water according to the pack instructions, then drain.

2 Meanwhile, heat the oil in a separate large pan. Add the garlic, chilli and pepper and cook over a medium-high heat for 5 min or until soft. Add the canned tomatoes, then bring to the boil and bubble for 5 min. Reduce the heat to low, then add the prawns and spinach and cook for 1–2 min until the prawns are hot.

3 Toss the linguine with the sauce, then divide among 4 bowls. Top with the parmesan, then add a grind of pepper and serve with salad leaves.

Nutrition Info (per serve)

Calories 379 cal

Kilojoules 1586 kJ

Protein 25.7 g

Total fat 6.8 g

Saturated fat 2.1 g

Carbohydrates 57.7 g

Sugar 11.5 g

Dietary fibre 6.5 g

Sodium 551 mg

Calcium 192 mg

Iron 3.2 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.