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
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340g Heinz Gluten Free Linguine
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1/3 cup (80ml) extra virgin olive oil
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5 garlic cloves, thinly sliced
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1 tsp dried red chilli flakes
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1 tsp finely grated lemon zest
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Large pinch of salt
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20 large green king prawns, peeled, deveined, tails intact
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60ml (1/4 cup) white wine
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1 tbs lemon juice
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1 large bunch rocket, stems trimmed, leaves shredded
Method
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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.
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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.
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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.