Prawn & harissa spaghetti
Try our spaghetti for two, packed with spice thanks to the harissa sauce. It’s ready in just 20 minutes – ideal for a weekend supper.
FIBRE
VIT C
1 OF 5 A DAY
SERVES 2 PREP 5 mins COOK 15 mins EASY
100g long-stemmed broccoli,
cut into thirds
180g spaghetti
2 tbsp olive oil
1 large garlic clove, lightly bashed 150g cherry tomatoes, halved 150g raw king prawns
1 heaped tbsp rose harissa paste 1 lemon, inely zested 1 Cook the broccoli in a pan of lightly salted boiling water for 1 min 30 seconds until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a mug of cooking water.
2 Heat the oil in a large frying pan over a low heat, and fry the garlic for 2 mins. Remove and discard using a slotted spoon, leaving the garlic-infused oil in the pan.
3 Turn up the heat to medium and fry the tomatoes in the oil for 5 mins until starting to soften and burst. Stir in the prawns and cook for 2 mins more until turning pink. Add the harissa and lemon zest, stirring to coat.
4 Toss the cooked spaghetti and a ladleful of the reserved cooking water through the prawn mixture, season and serve.
GOOD TO KNOW healthy • ibre • vit c • 1 of 5-a-day PER SERVING 511 kcals • fat 13g • saturates 2g • carbs 72g • sugars 6g • ibre 7g • protein 22g • salt 0.9g