“Cook the pasta al dente in this quick seafood recipe as the softer it is, the higher the Gi”
- olive oil
- 3 medium courgettes , halved lengthways and sliced
- 1 garlic clove, finely chopped
- pinch dried chilli flakes
- 400g cooked peeled prawns
- 200g tin chopped tomatoes , drained of juice
- finely chopped basil leaves
- 400g linguine , cooked according to packet instructions
Heat 2 tbsp oil in a pan, add the courgettes and fry gently until they start to go golden. Season, add a splash of water and cook while stirring and mashing to break the courgette down; this should take about 10 minutes. Add the garlic and chilli and cook for 2 minutes. Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.
Toss the linguine through the sauce and serve.
Source : Olive Magazine : June 2006
Servings/Yield : 4 Servings
Difficulty : Easy
Course : Main
Preparation Times : Prep 25 min, Cook 5 min, Ready in 30 min
Nutritional Notes : Per Serving : 545 kcalories, protein 36.8g, carbohydrate 78.6g, fat 11.4 g, saturated fat 1.7g, fibre 4g, salt 2.09 g
(1 votes, average: 4.00 out of 5)
Loading ...
