Holidays feel like a distant memory and our family are now back into the usual weekly routine. This includes being creative with midweek dinners. The criteria are that it has to be quick, nutritious and yummy. One basic ingredient you can always rely in this department is pasta. And being extremely versatile it is just matter of imagination what are we going to serve it with. This week I wanted something super quick, healthy and delicious. So my favourite long pasta shape – linguine, has been complemented with prawns, some greens and cherry tomatoes. I must tell you that the result was amazing! It is a very simple dish that you can put together in 20 minutes max. Yet it was absolutely joyful to eat. So if you don’t know what quick, healthy and tasty dinner cook next time, try my recipe! Just make sure that you don’t overcook the prawns, otherwise they become too chewy and rubbery.
- 2 tblsp olive oil
- 1 clove of garlic finely chopped
- 200g linguine pasta
- 80g mixed spinach and rocket leaves
- 200g raw king prawns, peeled
- Grated zest of half a lemon
- 6 cherry tomatoes, quartered
- Salt and black pepper to taste
- Cook pasta in a large pan of boiling water until al dente (usually about 10 – 12 minutes depending on the pasta make)
- Meanwhile, in a large frying pan, heat the oil over a medium heat and fry chopped garlic for 1 minute.
- Add spinach and rocket leaves and cook for further couple of minutes, until slightly wilted.
- Add the prawns and season with salt and pepper. Stir well and continue to cook for another 2 minutes, until prawns change colour and only just starting to turn pink. Take off the heat.
- Once the pasta is cooked, drain and add to the frying pan. Put the pan over a low heat.
- Grate in the lemon zest and cherry tomatoes. Stir everything well for about 30 seconds allowing flavours to combine.
- Serve immediately in pre heated pasta bowls. Preferably with a glass of chilled Sauvignon Blanc.