Angel hair pasta with prawns, chilli, tomato & basil

Angel hair pasta with prawns, chilli, tomato & basil

Angel hair pasta with prawns, chilli, tomato & basil 1000 667 Chrissy Freer

Angel hair pasta with prawns, chilli, tomato & basil

Prep time: 15 min
Cooking time: 10 mins
Serves: 2

Nothing beats the classic combination of tomato, garlic & basil. I always serve a big, tossed green salad or bowl of steamed greens on the side of this pasta to up the veggie content to add fibre and nutrients and ensure a balanced meal. Likewise switch to wholmeal or legume pasta for a fibre boost.

chrissy freer byron bay nutritionist angel hair pasta

Ingredients

  • 160g angel hair pasta
  • 2 tbs extra virgin olive oil, plus extra to drizzle
  • 1 bulb baby fennel, trimmed, finely diced
  • 3 garlic cloves, thinly sliced
  • 1 long red chilli, deseeded, thinly sliced
  • Zest of ½ lemon
  • 12 large green king prawns, peeled, deveined, halved lengthwise
  •  2 large vine ripened tomatoes, deseeded, diced
  • 1/4 cup baby basil leaves

Method

1. Cook the pasta in a large saucepan of well salted boiling water, according to packet instructions or until al dente. Drain and return to pan.
2. Meanwhile, heat olive oil in a large frying pan over a medium heat. Add the fennel, cook stirring occasionally for 3-4 minutes or until softened. Add garlic, chilli and lemon zest, cook stirring for 1 minute. Add the prawns and cook stirring occasionally for 2 minutes or until just cooked through and opaque. Add tomatoes and warm through.
3. Remove from the heat. Add to the hot pasta with the basil leaves. Serve immediately with cracked black pepper and an extra drizzle of oil if desired. Serve with a large green salad or steamed greens on the side.
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