Linguine with prawns, spring greens & chilli

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olive magazine

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Recipe by olive magazine

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1. Cook the linguine following packet instructions. Add the spring greens to the pasta for the last 3 minutes of cooking and drain. Heat a little oil in a small pan, add the garlic, prawns and chilli and toss together, season well. Once the prawns are cooked, divide the pasta and greens between 2 bowls and spoon them on top.

519 kcalories, protein 37.8g, carbohydrate 79.4g, fat 7.7 g, saturated fat 11.4g, fibre 0g, salt 0 g

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• gerard mulho

  28 May 2008

  gerard mulho commented on this recipe

  Excellent, easy and really tasty.. You can fool all your friends into thinking that you know what you are doing in the kitchen with the most minimum of effort!!!! Thanks, this is going to be one of my regulars...

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• gerard mulho

  28 May 2008

  gerard mulho rated this recipe

  

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• Nicki

  21 October 2008

  Nicki rated and commented on this recipe

  

  Absolutely gorgeous! Really quick and easy and very very tasty!

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• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Very tasty recipe. Everybody loves it and its so easy to make. Have also made it using steamed broccoli and peas and also by adding squid too!

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• DomesticLou

  07 January 2009

  DomesticLou rated and commented on this recipe

  

  Lovely. The greens go amazingly well with the pasta & the whole thing is really tasty. I used slightly less pasta than this (as I'd run out!)

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• Elizabeth

  08 January 2009

  Elizabeth commented on this recipe

  The recipe looks good but it says that it has 11.4g of saturated fat. Is this an error?

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• Belkey

  24 March 2009

  Belkey rated and commented on this recipe

  

  This recipe was so quick and easy - and makes a nice change for pasta. Would do it again when spring greens arrive in my veggie box!

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• Miss G

  07 April 2009

  Miss G rated and commented on this recipe

  

  I did this tonight great for a mid-week meal. I did add a small amount of sweet chilli sauce as well as the fresh red chilli. I thought the flavour was fresh and subtle but very tasty. I never thought of putting spring greens with pasta but it worked really well and I will be doing this again. Thumbs up!

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• mooingzelda

  15 April 2009

  mooingzelda rated and commented on this recipe

  

  I made this the other night with Tesco own brand raw peeled prawns - thought the flavours were wonderful and the spring greens really make the dish. Just one thing - I personally thought 200g of linguine was a little too much and put 150g in instead, which was just about right.

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• vix1112

  27 April 2009

  vix1112 rated and commented on this recipe

  

  This was great, I used tagliatelle instead of linguine, and 2 birds eye chillies (seeds removed), instead of spring greens, I microwaved some frozen chopped spinach, (drained thorougly) and mixed in with the oil, garlic, chillies and prawns....

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• Sue

  31 May 2009

  Sue rated and commented on this recipe

  

  Ab fab recipe - easy to prepare and superb result

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• alireid84

  02 November 2009

  alireid84 rated and commented on this recipe

  

  Not sure where i went wrong but thought it was very bland, won't be making again.

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Ingredients

• 200g linguine
• 200g spring greens , trimmed and chopped
• olive oil
• 1 garlic clove , crushed
• 200g raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chilli , finely sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• 200g linguine
• 200g spring greens , trimmed and chopped
• olive oil
• 1 garlic clove , crushed
• 200g raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chilli , finely sliced

519 kcalories, protein 37.8g, carbohydrate 79.4g, fat 7.7 g, saturated fat 11.4g, fibre 0g, salt 0 g

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