Name: Garlic Prawn Spaghetti with Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Honduran prawns; 2.5 oz Fresh spaghetti; 1 medium Courgette; 0.25 cup Sweetcorn; 2 tsp Extra virgin olive oil; 2 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes; 1 tbsp Fresh parsley

Nutrition

Per serving

544 calories

Protein: 47g; 34% of calories
Carbs: 60g; 43% of calories
Fat: 14g; 23% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the courgette into half-moons and place on the sheet with the sweetcorn; toss with 1 tsp of olive oil and a pinch of the sea salt.
Roast the vegetables for 12 minutes until the courgettes are tender and slightly caramelized.
While vegetables roast, bring a large pot of salted water to a boil and cook the fresh spaghetti for 2-3 minutes until al dente.
In a large skillet over medium heat, add the remaining 1 tsp of olive oil and sauté the minced garlic and red pepper flakes for 1 minute.
Add the prawns to the skillet, seasoning with the remaining salt and black pepper, and cook for 2 minutes per side until pink and opaque.
Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the roasted vegetables.
Squeeze the lemon juice over the mixture, toss with chopped fresh parsley, and serve immediately.

Nutrition

Ingredients

Instructions

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