- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Dairy free
Garlic prawn pasta in 15 mins? You bet! Try this combo for dinner to wow the family.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.Step 2
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.Step 3
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.Step 4
Sprinkle the pasta mixture with dill sprigs and serve with lemon wedges.
Recipe tip
COOK. STORE. SAVE.
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.
Garlic prawn and asparagus tagliatelle
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 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
Description
Garlic prawn pasta in 15 mins? You bet! Try this combo for dinner to wow the family.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.Step 2
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.Step 3
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.Step 4
Sprinkle the pasta mixture with dill sprigs and serve with lemon wedges.