Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 6.75 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 250grams green prawns
- 150grams kale leaf & spinach powergreens
- 2/3 cup frozen peas
- 2 bunch asparagus, cut into thirds
- 1/3 cup small fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 1 lemon
- 1/4 cup dry white wine
- 375grams dried fettuccine
- 1/2 lemon
- 2 cloves garlic, crushed
Nutrition per serving
2420kJ
Protein
30.0grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take advantage of vibrant spring produce with this easy pasta recipe. Ready in only 20 minutes, this dish is perfect for speedy weeknight dinners.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling water according to packet instructions, adding asparagus and peas for the last 2 minutes of cooking time. Drain, reserving 1/3 cup cooking liquid. Return pasta mixture to pan.
Step 2 of 3
Meanwhile, heat 2 tbs oil in a large frying pan over medium-high heat. Cook garlic, chilli (if using) and prawns, stirring, for 3 minutes or until prawns are almost cooked through. Add wine and bring to the boil. Stir in kale mix, then cook for 1 minute or until wilted.
Step 3 of 3
Add lemon juice, reserved cooking liquid and remaining oil, then cook for 1 minute or until heated through. Add prawn mixture to pasta, season and toss to combine. Divide pasta among bowls, scatter over zest and basil, and serve with extra lemon.
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