Prawn puttanesca

Share the love with this healthy and delicious prawn and pasta meal that's high in protein, iron AND fibre. What's not to love about that!

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

325g gluten-free spaghetti
400g raw prawns, peeled, deveined, tails removed
2 celery stalks, finely chopped
320g punnet mixed mini tomatoes, halved
2 garlic cloves, crushed
2 x 400g cans no-added-salt diced tomatoes
2 tablespoons drained, sliced black olives, chopped, to serve
¹⁄³ cup chopped fresh flat-leaf parsley leaves, to serve
Lemon wedges, to serve

Instructions

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1 Cook pasta according to packet instructions. Drain.

2 Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add prawns and cook, stirring, for 3 minutes or until just pink. Transfer to a plate. Add celery, fresh tomatoes and garlic and cook, stirring, for 2 minutes or until fragrant. Add canned tomatoes, stirring well.

3 When tomato sauce is gently simmering, return prawns to pan with cooked pasta, tossing gently to combine. Divide prawn pasta among four serving bowls. Top with olives and parsley, and serve with lemon wedges on the side.

Nutrition Info (per serve)

Calories 457 cal

Kilojoules 1912 kJ

Protein 29.8 g

Total fat 5.4 g

Saturated fat 4.2 g

Carbohydrates 71.8 g

Sugar 10.1 g

Dietary fibre 6.9 g

Sodium 437 mg

Calcium 217 mg

Iron 4.9 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.