PRAWN AND CHILLI SPAGHETTI
Serves 2
Syn Free
150g dried spaghetti
1 clove of garlic, crushed
1 red chilli, deseeded and finely sliced
2 medium-sized tomatoes, diced
200g frozen, raw prawns, defrosted and dried
off with kitchen roll
Handful of fresh rocket
Zest of half a lemon
Cook the spaghetti according to pack
instructions and reserve 3 tbsp. of the cooking liquid.
Meanwhile, spray a non-stick pan with Frylight
and cook the garlic for about 30 seconds.
Add the chilli and tomato and cook for a
further 2 minutes.
Add the prawns and cook until pink and cooked
through (2-3 mins).
Add the drained pasta to the pan, along with
the reserved cooking liquid. Toss until coated.
Remove from the heat, stir through the zest and rocket and serve immediately.
