Prawn and pesto spaghetti

This simple but flavourful spaghetti recipe is ideal for when you're short on time.

SERVES4
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner

Method:

  1. Bring a large pot of water to the boil and cook the pasta until just cooked through then drain, cover and set aside.
  2. Return empty pot to the stove and dry completely before adding the oil and then add garlic, chilli and prawns. Cook until prawns are pink and cooked through.
  3. Lower the heat and add the baby spinach, cover with a lid, and cook until the spinach has wilted.
  4. Remove from heat and stir through cooked pasta, pesto, and lemon juice

Tips:

  • You can replace spaghetti with any other pasta shape you have available.
  • Regular spinach can be used instead of baby spinach, just wash and chop into smaller pieces.
  • Fresh prawns can be used instead of frozen and will have a shorter cooking time.
  • 165 g
    (⅓ packet) dry spaghetti
  • 1 tbsp
    oil
  • 2 cloves
    garlic, crushed
  • 500 g
    frozen prawn tails
  • 300 g
    baby spinach
  • ½ cup
    pesto
  • 2 tbsp
    lemon juice
Per serve
  • Energy
    1722kJ
  • Total Fat
    18.9g
  • Saturated Fat
    2.4g
  • Total Carbohydrate
    34.4g
  • Sugars
    1.4g
  • Dietary Fibre
    7.4g
  • Protein
    35.9g
  • Sodium
    600mg