AS­PARA­GUS, PRAWN AND MINT PASTA

El­e­gant enough for guests, easy enough for a mid­week meal.

Diabetic Living - - In Season - GFO

NU­TRI­TION INFO

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

parme­san

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.

COOK’S TIP

If us­ing wooden skew­ers, soak in cold wa­ter for 30 min­utes to pre­vent them burn­ing.

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