Prawn arrabbiata
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
- 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
Instructions
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)
Kilojoules 1586kJ
Calories 379cal
Protein 25.7g
Total fat 6.8g
–Saturated fat 2.1g
Carbohydrates 57.7g
–Sugars 11.5g
Dietary fibre 6.5g
Sodium 551mg
Calcium 192mg
Iron 3.2mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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