Smoky tomato and prawn tagliatelleReviewed by our expert panel
(at time of publication)
- 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
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.
Make it low FODMAP: Use gluten-free pasta, green tips of spring onion and replace garlic with garlic-infused olive oil.
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Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 7g
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