Try this easy chilli, garlic and rocket pasta for a speedy midweek meal.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 340g Heinz Gluten Free Linguine

• 1/3 cup (80ml) extra virgin olive oil

• 5 garlic cloves, thinly sliced

• 1 tsp dried red chilli flakes

• 1 tsp finely grated lemon zest

• Large pinch of salt

• 20 large green king prawns, peeled, deveined, tails intact

• 60ml (1/4 cup) white wine

• 1 tbs lemon juice

• 1 large bunch rocket, stems trimmed, leaves shredded

Method

• Step 1

  Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.

• Step 2

  Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic. Add the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.

• Step 3

  Add the prawn mixture to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.