ASPARAGUS, PRAWN AND MINT PASTA

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

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.