Lemon & parsley spaghetti
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4 out of 5.28 ratingsRate
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Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
175g spaghetti
-
2 tbsp olive oil
-
140g large raw peeled prawn
thawed if frozen
-
zest and juice 1 lemon
plus wedges to serve (optional)
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bunch flat-leaf parsley
roughly chopped
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Nutrition: per serving
-
kcal455
-
fat13g
-
saturates2g
-
carbs65g
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sugars3g
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fibre3g
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protein23g
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salt0.37g
low
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Method
-
step 1
Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
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step 2
Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
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step 3
Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
RECIPE TIPS
TIP
Dry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.
Recipe from Good Food magazine, February 2008
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A star rating of 4 out of 5.28 ratings
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