Fresh, summery flavours combine in this dish of prawns, lemon juice, garlic and chilli, topped with a handful of rocket.
463kcals, 14.1g fat (2.3g saturated), 48.3g carbs (0.6g sugars), 32.4g protein, 0.5g fibre, 0.306g sodium
|Salt and black pepper|
|3 tbsp extra-virgin olive oil|
|2 garlic cloves, crushed|
|2 red chillies, deseeded and finely chopped|
|400g raw prawns, peeled and deveined|
|60ml white wine|
|Zest and juice of 1 lemon|
|2 large handfuls of rocket|
1 Bring a large pan of salted water to a boil and cook the spaghetti until just al dente according to package instructions.
2 Heat the extra-virgin olive oil in a large pan over a medium-high heat. Add the garlic and chilli and cook for 30 seconds.
3 Add the prawns and cook for one minute. Add the white wine and tomato purée and simmer for 2-3 minutes.
4 Drain the spaghetti, reserving around 100ml of its cooking water.
5 Add the pasta to the sauce and toss vigorously with tongs to coat. Squeeze in the lemon juice and add a splash or two of the reserved cooking water to loosen the sauce. Season to taste and stir in the rocket.
6 Divide between serving bowls and sprinkle with the lemon zest.