Smoky tomato and prawn tagliatelle

Serves: 2
Time to make: 20 mins

Total cost: $ 15.60 / $ 7.80 per serve

(at time of publication)

Ingredients

130g dried tagliatelle
1 tablespoon olive oil
1 clove garlic, thinly sliced
2 spring onions, finely sliced
1 red capsicum, thinly sliced
1 teaspoon smoked paprika
1 ½ cups (180g) raw prawns, thawed if frozen, peeled and tails removed
2 cups cherry tomatoes, halved
2 cups baby spinach
2 tablespoons fresh thyme, plus extra to garnish
black pepper

Instructions

1 In a large pot of boiling water, cook tagliatelle for 6-8 minutes, until al dente. Drain, reserving a cup of pasta water.

2 In a frying pan, heat half the olive oil over medium-high. Add garlic, spring onion and capsicum and stir-fry for 2 minutes. Add paprika and stir to coat vegetables. Add prawns and stir-fry another 2 minutes, until prawns are just cooked.

3 Add cherry tomatoes and stir. Add a dash of pasta water. Add spinach and stir until wilted. Simmer for a few minutes more, until tomatoes have softened.

4 Add pasta to pan, along with a little more pasta water. Stir to coat pasta with sauce. Add thyme and black pepper.

5 To serve, divide pasta between 2 plates, garnished with extra thyme and pepper.

Nutrition Info (per serve)

Kilojoules 1870kJ

Calories 446cal

Protein 26g

Total fat 12g

–Saturated fat 2g

Carbohydrates 55g

–Sugars 14g

Dietary fibre 7g

Sodium 390mg

Calcium 280mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it low FODMAP: Use gluten-free pasta, green tips of spring onion and replace garlic with garlic-infused olive oil.

HFG tip

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