100g dried risoni, small pasta or gluten-free pasta
3 tsp extra virgin olive oil
500g green prawns, peeled (tails left on) and deveined
2 garlic cloves, crushed
1 bunch asparagus, woody ends trimmed, diagonally sliced
1/2 red capsicum, seeded, sliced
80g (1/2 cup) fresh or frozen peas
200g grape tomatoes, halved
1/2 bunch basil, leaves picked
Zest and juice of 1 lemon
Freshly ground black pepper
10g parmesan shavings
Cook the risoni in a small saucepan of boiling water for 10-12 minutes or until tender.
Meanwhile, heat the oil in a medium non-stick frying pan over medium-high. Add prawns, garlic, asparagus, capsicum and peas. Cook, stirring often, for 2 minutes. Add tomatoes and cook, tossing often, for 1 minute or until prawns are just cooked.
Drain risoni and return to the pan. Add the prawn mixture, basil, lemon zest and juice, and pepper. Toss to combine and heat through. Serve risoni sprinkled with parmesan.
You can replace the peas with sugar snap peas or shredded snow peas. Also, try replacing the basil with flat-leaf parsley leaves and the parmesan with 50g low-fat ricotta.
PER SERVE 1960kJ, protein 40g, total fat 10.4g (sat. fat 2.3g), carbs 47g, fibre 11g, sodium 433mg • Carb exchanges 3 • GI estimate low • Gluten-free option