Woman’s Weekly Living Series – July 2019

PER SERVING:

313 cals; 13g fat;

2g sat fat;

25g carbs

SERVES 3

✿ 100g (3½oz) pappardelle

or tagliatelle

✿ 3tbsp olive oil

✿ 2 garlic cloves, crushed

✿ 1 large red chilli, finely

chopped

✿ 300g (10oz) raw

king prawns

✿ 250g (9oz) ‘courgetti’

✿ Large handful of rocket

✿ Fresh basil, to serve

1

Bring a large pan of salted

water to the boil and add the

pappardelle. Meanwhile, heat

the oil in a large pan or wok. Add

the garlic and chilli, and fry for

a few mins. Add the prawns with

a good sprinkling of sea salt.

Stir-fry until the prawns have just

turned pink and are cooked.

2

When the pasta is almost

ready, add the courgettes to

the pan for 1 min. When the

pasta is tender, drain it with the

courgettes, then add to the

prawns with the rocket. Stir to

combine, then add the basil and

plenty of black pepper.

Punchy pappardelle

with prawns

This is fast-cooking, so get everything together first. You can buy

‘courgetti’ in supermarkets if you don’t have a spiraliser

Fish is a fantastic source of vitamins, minerals and essential

fatty acids, and an important part of a healthy, balanced diet

Get smart with

i f t ti f it i d ti l

SEAFOOD

Food editor’s tip

Ensure the fish you buy is sustainably

sourced by looking for MSC labels

or asking your fishmonger.

Tested by us

So they work

for you