Garlic prawn and asparagus tagliatelle
Garlic prawn pasta in 15 mins? You bet! Try this combo for dinner to wow the family.
- 250g pkt tagliatelle egg pasta
- 400g peeled raw garlic prawns
- 2 bunches asparagus, woody ends trimmed, cut into 5cm pieces
- 1 1/2 cups drained roasted pepper (capsicum) strips
- 200g baby spinach leaves
- 1 lemon, juiced
- Dill sprigs, to serve
- Lemon wedges, to serve
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Meanwhile, heat a greased large non-stick frying pan over high heat. Add the prawns and cook, stirring, for 2 mins or until the prawns curl and change colour. Add the asparagus and cook, stirring, for 2 mins or until the asparagus is bright green.
Add the capsicum and spinach to the prawn mixture in the pan. Cook, tossing, until spinach wilts. Add the pasta and toss until well combined and heated through. Stir in the lemon juice.
Sprinkle the pasta mixture with dill sprigs and serve with lemon wedges.
TIP: If peeled raw garlic prawns are unavailable, substitute 400g peeled raw prawns mixed with 2 cloves crushed garlic.
Why it’s good for you: Prawns are a great source of heart-healthy protein – high in omega-3 fats (which our bodies can’t produce themselves) and low in saturated fats. Coupled with an assortment of colourful veggies and no added sugar, salt or other nasties, this light and tasty pasta dish will have you coming back for more.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
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