Spicy prawn and garlic pasta

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

300g rigatoni pasta

2 tablespoons olive oil

3 cloves garlic, thinly sliced

2 long red chillies, thinly sliced

2 bunches broccolini or broccoli, trimmed, cut in thirds

2 cups silver beet (stalks removed), finely shredded

400g peeled prawns

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Instructions

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1 Cook pasta following packet directions. Drain, reserving 1/2 cup pasta water. Cover pasta to keep warm and set aside.

2 Heat oil in a large deep non-stick frying pan set over a medium-low heat. Add garlic and chilli. Cook for 2-3 minutes or until soft and fragrant.

3 Increase heat to medium-high. Add broccolini and silver beet to pan. Cook for 2 minutes or until just tender. Add prawns and cook, stirring, for 2 minutes or until coloured and just cooked through. Add reserved pasta and pasta water. Toss. Season with freshly ground black pepper and serve.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

You can use thawed frozen prawns in this recipe.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 35 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 4 g

Dietary fibre 7 g

Sodium 400 mg

Calcium 190 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.