Prawn and courgette spaghetti

Comfort food but lighter in calories, thanks to a clever mix of pasta and veggies.

SERVES 4 PREP 10 MINS COOK 10 MINS

✱ 100g spaghetti

✱ 1tbsp light olive oil

✱ 350g raw king prawns (fresh, or frozen and defrosted)

✱ 2-3 garlic cloves, crushed

✱ ¾tsp fennel seeds, crushed

✱ ½tsp dried chilli flakes

✱ 3 small courgettes, cut into ribbons with

a vegetable peeler

✱ Zest and juice ½ lemon

✱ Handful basil leaves, to serve

1 Cook the spaghetti according to the pack instructions, then drain, reserving a cup of the cooking water. Set aside.

2 Meanwhile, heat the oil in a frying pan over a medium heat. Add the prawns, garlic, fennel seeds and chilli flakes, then cook for 3-4 mins. Add a little reserved cooking water if it looks dry.

3 Add the pasta, mix well over the heat to warm through. Stir in the courgette ribbons, tossing gently for 30 secs. Stir in the lemon zest, juice and basil, then serve straightaway.

Per serving: 200 cals, 4g fat (0.7g saturated), 20g carbohydrates