Toss herb-infused extra virgin olive oil with chilli prawns and tender crisp asparagus.
Ingredients
- 1 cup fresh basil leaves
- 1/2 cup fresh continental parsley leaves
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon water
- 2 teaspoons finely grated lemon rind
- 320g spaghetti
- 2 bunches asparagus, woody ends trimmed, thinly sliced diagonally
- Olive oil spray
- 400g green prawns, peeled leaving tails intact, deveined
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, chopped
- 100g baby rocket leaves
Method
- Step 1Place basil and parsley in a heatproof bowl. Cover with boiling water. Set aside for 20 seconds. Drain and rinse under cold water. Squeeze out excess water. Process basil and parsley in a food processor until finely chopped. Add oil, water and half the lemon rind. Process to combine.
- Step 2Cook the pasta in a saucepan of salted boiling water until al dente, adding the asparagus in the last 2 minutes of cooking. Drain and return to the pan.
- Step 3Meanwhile, spray a frying pan with oil and heat over high heat. Cook the prawns, garlic, chilli and remaining lemon rind, stirring, for 3-4 minutes or until the prawns are golden and just cooked through.
- Step 4Add the prawns, basil oil and rocket to the pasta. Season and toss to combine.
- Diabetes friendly
- Low sodium
- Low sugar
Nutrition
2054 kj
Energy
16g
Fat Total
3g
Saturated Fat
6g
Fibre
26g
Protein
101mg
Cholesterol
254.31mg
Sodium
1g
Carbs (sugar)
58g
Carbs (total)
All nutrition values are per serve
Notes
Why extra virgin olive oil? Good source of unsaturated fats. Up to 40 different antioxidants. Source of vitamin E.
Offering the greatest health benefits of any oil, extra virgin olive oil is perfect for dressings, marinades and pasta.
- Author: Chrissy Freer
- Image credit: Andrew Young and Guy Bailey
- Publication: Australian Good Taste
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