Spicy prawn and garlic pasta
(at time of publication)
- 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.
Make it gluten free: Use gluten-free pasta.
You can use thawed frozen prawns in this recipe.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 1g
Dietary fibre 7g
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