Prawn & courgette linguine

karenjoy

Prawn & courgette linguine

Ingredients

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


Serves 4
Preparation and cooking times
Prep 25 mins
Cook 5 mins

Ready in 30 mins Egg-free, Low-fat, Heart healthy

1.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.
2.Toss the linguine through the sauce and serve.

Per serving
545 kcalories, protein 36.8g, carbohydrate 78.6g, fat 11.4 g, saturated fat 1.7g, fibre 4g, salt 2.09 g

Recipe from olive magazine, June 2006.