Prawn, tomato and chilli pasta

Cook 100g boiled dried pasta

for 2 minutes less than the pack instructions. Reserve 150ml of the cooking water, then drain. Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Add some cherry tomatoes and cook until beginning to soften. Add 100g cooked peeled king

prawns, a crushed garlic clove and ½ deseeded red chilli with a splash of water. Cook until the prawns are piping hot. Add the pasta and some

rocket with half the reserved pasta cooking water. Cook until the rocket

is wilted adding more cooking water if needed. Season to taste. Squeeze over the juice of ½ a lemon and top with fresh basil leaves and lemon zest to serve.