Prawn and asparagus spaghetti

Cook 400g dried spaghetti according to the pack instructions and drain. Spray a large frying pan with lowcalorie cooking spray and heat. Add 450g raw peeled tiger prawns and cook for 2 minutes, stirring. Add 1 crushed garlic clove, 2 grated courgettes and 250g halved asparagus tips and cook for 5 minutes, stirring, until the prawns are cooked and the veg is tender.

Remove from the heat and stir in 250g plain quark, ½tsp mustard powder and 1 vegetable stock cube, dissolved in 2tbsp boiling water. Add the prawn mix to the spaghetti and 2tbsp chopped fresh dill and stir to coat the pasta. Season and divide between bowls. Sprinkle over the zest of 1 lemon and serve with a salad.