• 125 g fusilli bucati (or similar pasta)
  • 2 tbsp olive oil
  • 200 g raw king prawns (fresh or frozen and defrosted)
  • 3 garlic cloves, chopped
  • 1 large courgette, grated
  • 125 g cherry tomatoes, halved
  • 1 small handful of basil leaves
  • 1 large handful of young leaf spinach


  1. 1

    Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes, or according to packet instructions.


  2. 2

    Meanwhile, heat the oil in a frying pan, add the prawns and garlic, and fry on a high heat for 1 minute. Add the grated courgette and fry for another 2-3 minutes, until the prawns are cooked through. Add the tomatoes and most of the basil to the pan, season generously and remove from the heat.


  3. 3

    Drain the pasta, then toss with the prawn and courgette mix. Add the spinach, toss together and divide between 2 bowls. Scatter with the remaining basil leaves and serve. 


Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 5.3g 8%
  • Saturates 0.8g 4%
  • Sugars 5.0g 6%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

12.9g carbohydrate 0.3g fibre 7.8g protein

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