This was a super-quick and filling meal, made using store cupboard ingredients. I’m not a huge fan of basil pesto, but this rose harissa pesto was absolutely delicious and added a nice spicy kick to the dish.
Preparation time: 10 minutes
Cooking Time: 20 minutes
Serves: 2
Calories per portion: 438 calories
Garlic, Raw – 2 Cloves/6g
Cherry Tomatoes – 150g
Chestnut Mushrooms – 125g
Lemon zest from one lemon – 4g
Courgette, (julienned, discard the seeded core) – 1 very large/224g
Dried Chilli Pepper Flakes – ½ Tsp/1.5g
Baby Leaf Spinach – 1 Serving/90g
Spaghetti, Whole Wheat, Dry Weight – 140g
Cooked Jumbo King Prawns – 150g
Harissa Paste, Rose, Belazu – 20g
Method
Preparation: Zest the lemon. Peel the garlic and finely chop. Halve the cherry tomatoes. Wipe the mushrooms and cut into chunks. Julienne the courgette to make “courgetti” strands.
STEP 1
Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
STEP 2
Heat the oil in a large frying pan, add the courgette strands, mushrooms and tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Add the garlic clove and stir for a further 2/3 minutes
STEP 3
Stir through the prawns to heat through for about 2 mins. Add the harissa, lemon zest and spinach stirring to coat and allowing the spinach to wilt.
STEP 4
Add the cooked spaghetti and pasta water to the prawns, spinach and courgette mixture. Stir thoroughly to combine, season to taste and serve.
Nutrition Data Per Serving
Calories (kcal) 437.8
Protein (g) 24.5
Carbohydrate (g) 53.0
Fat (g) 13.8
Fibre (g) 11.3
Fruit & Veg 4.0