Prawns arrabbiata

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 15 mins

Ingredients

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250g dried linguine pasta
400g jar arrabbiata pasta sauce (we used Barilla)
1 cup store-bought roasted red capsicum, drained, thinly sliced
½ 400g can cherry tomatoes
300g frozen cooked prawns with tails, thawed
4 cups baby spinach
¼ cup shaved parmesan, to serve
4 cups mixed salad leaves, to serve

Instructions

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1 Cook pasta in a large saucepan of boiling water according to packet instructions; drain well.

2 Meanwhile place pasta sauce, capsicum and cherry tomatoes in a medium saucepan over medium heat and cook, stirring, for 10 minutes or until tomatoes are softened. Stir in prawns, heat through for 1 minute. Add baby spinach in final minute of cooking to wilt.

3 Toss linguine through sauce and divide among four bowls. Top with shaved parmesan and serve with mixed salad leaves.

Variations

Make it gluten free: Use gluten-free pasta and check arrabbiata sauce is gluten free.

Nutrition Info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Protein 26 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 7 g

Sodium 860 mg

Calcium 210 mg

Iron 5 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.