Prawn and Courgette Linguine with Lemon and Garlic

• 360 gdried linguine
• 4 tbspolive oil
• 4garlic cloves, thinly sliced
• 1red chilli, deseeded and finely chopped
• 600 gcourgettes, shaved into ribbons
• 400graw peeled king prawns
• 30 mllemon juice
• 20 gparsley leaves, torn
• fine salt
• black pepper
• Finely grated lemon zest (2 g)

Method

1. 1Cook the linguine in a large pan of salted boiling water according to the packet. Reserve a mug of cooking water before draining.
2. 2Meanwhile heat 1 tbsp oil in a large frying pan over medium-high heat. Cook half the courgette ribbons for 2–3 minutes until just tender, then transfer to a plate. Repeat with another 1 tbsp oil and the remaining courgette.
3. 3Add the remaining 2 tbsp oil, garlic and chilli to the pan and cook for 30 seconds. Add the prawns in one layer and cook for 2–3 minutes, turning, until opaque throughout. Lower the heat if the garlic colours.
4. 4Return the courgette and add the drained linguine, 2 g lemon zest, 30 ml lemon juice and a splash of pasta water. Toss until glossy, adding more water if needed. Finish with torn parsley and black pepper, then taste for salt.

Per serving

kcal

581

protein

35.9g

fibre

4.8g

carbs

72.9g

fat

16.1g