Risoni with prawn and asparagus
- 1½ cups risoni
- 1 leek, chopped
- 2 bunches asparagus, trimmed, chopped
- 1 cup frozen peas
- 350g fresh peeled prawns
- 1 lime, rind finely grated, juiced
- 1 garlic clove, crushed
- ½ cup fresh mint leaves, torn
- 50g snow pea sprouts, snipped
- 1 cup reduced-fat smooth ricotta
1 Cook the risoni in a large pan of boiling water according to the packet direction, or until al dente.
2 Add leek, asparagus, peas and prawns during the last 3–4 minutes of cooking. Drain, return to pan.
3 Add the lime juice and rind and garlic, and season well with salt and cracked black pepper. Toss through mint and sprouts.
4 Divide the mixture between serving bowls. Top with ricotta and drizzle with extra-virgin olive oil (optional). Season meal with cracked black pepper.
Nutrition Info (per serve)
Total fat 3.4g
–Saturated fat 1.4g
Dietary fibre 7.9g
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