The beady eye amongst you will notice that there is two different types of pasta on my plate. That is because this recipe is best served with a lovely egg tagliatelle, but because I only had half a bag of that left, I bulked it out with spaghetti. It feels like my progress through my endless store cupboard is going much too slowly but two bags of pasta out in one day, that is success!!!
This meal is perfect as it has everything I am looking for in my tea; few calories, low fat and just a few ingredients. The key to making this extra delicious is lots of black pepper, slow cooking and lashings of lemon juice. (Isn't lashings an awesome word, filled with the middle class and scones and cream)
Ingredients
Serves 2
200g prawns, any kind you wish
1 chilli, finely sliced
2 cloves of garlic, crushed
200g tagliatelle/spaghetti, whatever you have really
50g Parmesan
1 lemon
1/2 bag watercress, spinach and rocket salad.
A few sprays of calorie controlled spray
Black pepper, as much as you dare
Method
Fill a pan with boiling water and put your pasta into boil. Cover and leave for 10-12 minutes.
Spray your calorie controlled spray into a frying pan and heat. Then add the chilli and garlic and fry for a few minutes. Then add the prawns and fry until they are cooked through. Add a squirt of lemon juice and a few twists of pepper, and then turn the heat down low and leave until the pasta is cooked through.
Next, drain the pasta and add to your frying pan. Grate over the majority of Parmesan and stir through. Finally stir in the salad and let it wilt for a minute.
Divide between two plates then sprinkle with the remaining cheese.
Chilli and garlic are a really delicious combination and the lemon juice really gives the prawns a bit of zing.
This recipe is not rocket science and probably not original, but it is so tasty that I would give it a go.
Calories: 476
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