Prawns arrabbiata
Serves: 4
Time to make: 15 mins
Total cost: $27.20 / $6.80 per serve
(at time of publication)
Ingredients
- 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
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 375cal
-
Kilojoules 1570kJ
-
Protein 26g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 55g
-
–Sugars 10g
-
Dietary fibre 7g
-
Sodium 860mg
-
Calcium 210mg
-
Iron 5mg
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: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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