ASPARAGUS, PRAWN AND MINT PASTA
Elegant enough for guests, easy enough for a midweek meal.
PER SERVE 1710kJ, protein 27g, total fat 18.7g (sat. fat 5.2g), carbs 29g, fibre 8g, sodium 520mg
• Carb exchanges 2
• GI estimate low
• Gluten-free option
170g dried wholemeal linguine
or gluten-free pasta
2 Tbsp extra virgin olive oil
1 brown onion, finely chopped Freshly ground black pepper
125ml (1/2 cup) salt-reduced chicken
stock or gluten-free stock
1 Tbsp freshly squeezed lemon juice 1 Tbsp light margarine
60g (2/3 cup) finely shredded
500g green prawns, peeled and
deveined, leaving tails intact 2 garlic cloves, crushed
2 bunches asparagus,
woody ends trimmed
Olive oil cooking spray
1 tsp finely grated lemon zest 2 Tbsp chopped mint
1 Cook pasta in a large saucepan of boiling water for 5 minutes. Drain well, reserving 160ml (2/3 cup) of cooking water. Set aside.
2 Heat half of the oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 6-7 minutes or until the onion softens.
3 Add the linguine, reserved pasta water and pepper to the pan. Cook for 4 minutes or until pasta is just tender and most of the water is absorbed, stirring often. Add stock, lemon juice, margarine and half the parmesan. Cook, stirring, for 2 minutes.
4 Meanwhile, preheat a barbecue grill or chargrill on medium-high. Toss the prawns, garlic, remaining
oil and pepper in a bowl. Thread the prawns onto 4 x 30cm skewers, leaving a small gap between each prawn. Spray asparagus with cooking spray. Add the prawn skewers and asparagus to the grill. Cook for 4-6 minutes, turning once, or until prawns are cooked and asparagus is tender crisp.
5 Cut the tips from asparagus and cut stalks into 2.5cm pieces. Stir asparagus into the linguine mixture and heat through.
Serve topped with the prawns, remaining parmesan, lemon zest and mint.
If using wooden skewers, soak in cold water for 30 minutes to prevent them burning.