Spicy prawn and garlic pasta
- 300g rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 2 long red chillies, thinly sliced
- 2 bunches broccolini or broccoli, trimmed, cut in thirds
- 2 cups silver beet (stalks removed), finely shredded
- 400g peeled prawns
1 Cook pasta following packet directions. Drain, reserving 1/2 cup pasta water. Cover pasta to keep warm and set aside.
2 Heat oil in a large deep non-stick frying pan set over a medium-low heat. Add garlic and chilli. Cook for 2-3 minutes or until soft and fragrant.
3 Increase heat to medium-high. Add broccolini and silver beet to pan. Cook for 2 minutes or until just tender. Add prawns and cook, stirring, for 2 minutes or until coloured and just cooked through. Add reserved pasta and pasta water. Toss. Season with freshly ground black pepper and serve.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 1g
Dietary fibre 7g
Make it gluten free: Use gluten-free pasta.
You can use thawed frozen prawns in this recipe.
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