Lemon & parsley spaghetti

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• michelle

  28 January 2008

  michelle rated this recipe

  

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• Jean

  01 February 2008

  Jean rated and commented on this recipe

  

  We really liked this easy recipe. I didn't have raw prawns in at the time but it was just as nice with cooked ones. Will make this again, easy storecupboard recipe.

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• elizabeth

  01 February 2008

  elizabeth rated and commented on this recipe

  

  Lovely recipe but I don't like prawns so intend to make this easy recipe with chicken!

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• Beate

  02 February 2008

  Beate commented on this recipe

  This sounds really yummy and seems to be easy and speedy - just what I like. Will definitely try it out next week !!

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• carmelbasley

  02 February 2008

  carmelbasley rated and commented on this recipe

  

  lovely with or without the prawns.

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• Janet

  04 February 2008

  Janet rated and commented on this recipe

  

  Added courgettes to help with 5 a day!

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• Donegal

  06 February 2008

  Donegal commented on this recipe

  Look forward to using it as it is and also it is so versatile

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• Donna mc

  10 February 2008

  Donna mc rated and commented on this recipe

  

  we added chilli fantastic!!!

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• bl4nk

  14 February 2008

  bl4nk rated and commented on this recipe

  

  absolutely delicious, italian minimalism at its best!

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• sabina

  26 February 2008

  sabina rated and commented on this recipe

  

  Really liked this recipe. Will add some chilli when cooking the prawns next time.

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• Lucy

  13 June 2008

  Lucy rated and commented on this recipe

  

  Very simple and tasty. Will enjoy making again soon.

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• Samantha

  18 June 2008

  Samantha rated and commented on this recipe

  

  Yummy, I softened some red onion, courgette, chilli seeds in a teaspoon of olive oil, added the prawns, lemon zest and juice. Once pasta cooked, threw it all together with some pasta water and added freshly chopped corriander instead. Heaven. Top dish. Used whole wheat spaghetti and on weight watchers core diet, totally free.

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• Jo's recipes

  26 August 2008

  Jo's recipes commented on this recipe

  Excellent. I dry fried some sliced chorizo with chopped garlic and basil and then added the prawns, oil and lemon with a handful of halved cherry tomatoes. Served with lots of crusty bread. Goes well when served with smoked mackeral pate and melba toast as a starter.

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• Luciferj

  02 November 2008

  Luciferj rated and commented on this recipe

  

  fantastic! wouldn't change a thing, very light and very quick to make.

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• horky

  21 April 2009

  horky rated and commented on this recipe

  

  Delicious and so easy and quick. Perfect diet food too.

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• Karen L

  10 May 2010

  Karen L rated and commented on this recipe

  

  My hubby & i just love this wee recipe..its quick to make and its light and refreshing too - ideal for spring/ summer - and we find that adding some toasted pinenuts to the dish just flavours and finishes it off perfectly!! A firm favourite!

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• Philippa

  14 July 2010

  Philippa rated and commented on this recipe

  

  This was nice. I added a splash of white wine and some low fat creme fraiche and served with a little parmesane. Good low fat food that fits well with a diet.

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• DopeyAngel

  08 October 2010

  DopeyAngel rated and commented on this recipe

  

  Absolutely lovely - added some courgette as someone else suggested and it went down an absolute treat. Plenty of black pepper too - so easy and quick.

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• honeybee

  30 December 2010

  honeybee rated and commented on this recipe

  

  Added some peas - easy-peasy and delicious

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• Jessss

  25 March 2011

  Jessss commented on this recipe

  Would this be okaii with chives instead of parsley?

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Ingredients

• 175g spaghetti
• 2 tbsp olive oil
• 140g large raw peeled prawns , thawed if frozen
• zest and juice 1 lemon , plus wedges to serve (optional)
• bunch flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 175g spaghetti
• 2 tbsp olive oil
• 140g large raw peeled prawns , thawed if frozen
• zest and juice 1 lemon , plus wedges to serve (optional)
• bunch flat-leaf parsley , roughly chopped

Per serving

455 kcalories, protein 23g, carbohydrate 65g, fat 13 g, saturated fat 2g, fibre 3g, sugar 3g, salt 0,37 g

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