I made up some courgetti - our first time having this in a long time, and washed and sliced some fresh Swiss Chard from my vegetable patch which worked wonderfully in this; but spinach or watercress leaves would also work well. The below served the four of us (two adults, two children under six).
For those following Slimming World, this works out at under 2 syns per portion which is for the white wine, everything else is free and there is a lot of Speed used too.
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| Prawn and Vegetable Spaghetti |
- 300g king prawns (without the shells)
- 1 red onion
- 1 clove of garlic
- Few sprays of Fry Light either the Olive Oil or Extra Virgin Olive Oil variant
- 1 tin of chopped tomatoes
- 2 tbsp white wine (I used Vina Sol - my current tipple of choice)
- 2 tbsp capers
- Handful basil (leaves and stalks)
- Handful dill fronds
- 1 courgette
- 100g Swiss Chard, Watercress or Spinach
- 300g dried spaghetti
- Salt
- Black pepper
Firstly fill and boil the kettle for the pasta water and place a large pan on a medium heat with the few sprays of Fry Light.
Finely dice the red onion and mince the garlic and add to the pan to soften. Next add the capers and the chopped tomatoes with the white wine, season with salt and black pepper and mix. Take the stalks from the basil and finely chop and add to the sauce - this gives a great flavour to a tomato based sauce.
Allow to cook down for five minutes.
Now use the boiled water to completely cover the spaghetti in a large pot with a pinch of salt, stir and place onto a medium heat and cook for approximately 9-10 minutes, us until 'al dente' firm to the bite.
While the pasta is cooking, take the time to make up courgetti. You can use a spiraliser if you have one, or you can cut the courgette into thick ribbons, and then cut long slices.
Wash the green vegetable you are using whether that is the chard, spinach or watercress and cut into small pieces and set aside.
When the pasta has just five minutes of cooking time remaining, add the courgetti to the pan with the sauce, and then the prawns and move around with a spatula to ensure they all get cooked well. In the last minute or two add the chard or other green veg and move around to ensure it takes on the heat of the dish.
Once the pasta is cooked and the prawns are cooked through, use a spaghetti server to lift the spaghetti out of the saucepan and into the pan with the sauce. Once all is transferred, also add 2 tbsp of the pasta cooking water to the pasta and toss in the sauce, still on the heat.
At this point add almost all of the basil leaves and dill fronds and allow them to be stirred through the pasta. Transfer to a serving bowl then garnish with more dill and basil; give a final seasoning of black pepper and you're ready to serve. Enjoy!
If you love pasta dishes, here are a few more you may enjoy:
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