PRAWN, LEMON AND BASIL RISONI

Diabetic Living - - Mains -

PREPARATION TIME: 15 MINS COOK­ING TIME: 10 MINS SERVES 2 (AS A MAIN)

100g dried risoni, small pasta

or gluten-free pasta

3 tsp ex­tra vir­gin olive oil

500g green prawns, peeled

(tails left on) and de­veined 2 gar­lic cloves, crushed

1 bunch as­para­gus, woody ends

trimmed, di­ag­o­nally sliced

1/2 red cap­sicum, seeded, sliced 80g (1/2 cup) fresh or frozen peas 200g grape toma­toes, halved

1/2 bunch basil, leaves picked Zest and juice of 1 lemon Freshly ground black pep­per 10g parmesan shav­ings

1 Cook the risoni in a small saucepan of boil­ing wa­ter for 10-12 min­utes or un­til ten­der.

2 Mean­while, heat the oil in a medium non-stick fry­ing pan over medium-high. Add prawns, gar­lic, as­para­gus, cap­sicum and peas. Cook, stir­ring of­ten, for 2 min­utes. Add toma­toes and cook, toss­ing of­ten, for 1 minute or un­til prawns are just cooked. 3 Drain risoni and re­turn to the pan. Add the prawn mix­ture, basil, lemon zest and juice, and pep­per. Toss to com­bine and heat through. Serve risoni sprin­kled with parmesan.

COOK’S TIP

You can re­place the peas with sugar snap peas or shred­ded snow peas. Also, try re­plac­ing the basil with flat-leaf pars­ley leaves and the parmesan with 50g low-fat ri­cotta.

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