SPAGHETTI WITH CHILLI, CHERRY TOMATOES & PRAWNS

Serves 4 ● Prep 5 mins

● Cook 10 mins

● 300g spaghetti

● Calorie-controlled cooking spray

● 3 garlic cloves, crushed

● ¼tsp chilli flakes

● 150g cherry tomatoes, halved

● 240g raw king prawns, peeled and deveined

● 1tbsp tomato purée

● Salt and freshly ground black pepper

● Zest of 2 lemons

● 10g fresh flat-leaf parsley, roughly chopped

Bring a large pan of water to the boil and cook the spaghetti to the pack instructions. Drain, reserving 150ml of the cooking water.

Halfway through the pasta cooking time, mist a large frying pan with cooking spray and heat over a medium heat. Add the garlic and chilli and stir, continuously, for 1 minute until the garlic just begins to brown.

Stir in the tomatoes and prawns and cook for 1 minute. Add the reserved pasta water and tomato purée, then simmer for 3-4 minutes.

Stir the cooked spaghetti into the pan, season to taste and serve garnished with the lemon zest and parsley.