You’ll smell the aromatic phytochemicals in the garlic – it’s these that reduce cholesterol levels.
SERVES 2
Ingredients
160g (53/4oz) wholewheat spaghetti
160g (53/4oz) peas
2 tbsp olive oil
1–2 garlic cloves, finely chopped
1 red chilli, finely chopped
150g (51/2oz) peeled, raw king prawns, patted dry
200g (7oz) cherry tomatoes, halved
handful of parsley, chopped
juice and zest of 1 lemon
freshly ground black pepper
1 Cook the pasta according to the packet instructions; add the peas for the last minute. Drain and set aside. Meanwhile, put the oil, garlic, and chilli in a large non-stick frying pan and heat gently for 2 minutes.
2 Add the prawns and cook for 3–4 minutes until they are pink and cooked through. Add the tomatoes and cook for a few minutes until softened. Then, tip in the peas and cooked pasta to the pan, together with the parsley and lemon zest and juice. Mix and season with black pepper.
NUTRITION PER SERVING Calories 501 Total fat 14.7g Saturated fat 2.2g Carbohydrates 67.4g Dietary fibre 15.3g Sugars 11.7g Protein 29g Salt 0.4g