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Lemon & parsley spaghetti

Lemon & parsley spaghetti

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A star rating of 4 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal455
fat13g
saturates2g
carbs65g
sugars3g
fibre3g
protein23g
low insalt0.37g
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Ingredients

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

Method

  • STEP 1

    Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.

  • STEP 2

    Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

  • STEP 3

    Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

RECIPE TIPS
TIP

Dry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.

Recipe from Good Food magazine, February 2008

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Overall rating

A star rating of 4 out of 5.28 ratings
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