Tomato, chilli & prawn spaghetti

Prep 25 mins | Cook 15 mins | Serves 4

300g dried spaghetti
100ml extra virgin olive oil
2 small red bird’s eye chillies, deseeded and finely chopped
2 garlic cloves, finely chopped
1 lemon, rind finely grated and juiced
¹⁄₂ cup flat-leaf parsley, chopped
250g mini roma tomatoes, chopped
500g cooked fresh medium king prawns, peeled and deveined

Step 1 Cook spaghetti in a large saucepan of boiling water, following packet directions, until al dente. Drain pasta and return to pan.

Step 2 Quickly, heat oil in a frying pan over medium heat. Add chillies, garlic and lemon rind and cook for 1 minute. Drizzle the mixture over pasta in pan. Add lemon juice, parsley, tomatoes and prawns. Season with salt and pepper to taste. Toss over low heat until hot and serve.

Good for you ... Mini Roma Tomatoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.