- 250g linguine
- 1 tablespoon olive oil
- 3 garlic cloves, 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
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)
Total fat 6.8g
–Saturated fat 2.1g
Dietary fibre 6.5g
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