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Healthy recipe with a low glycemic index. Low fat Recipe
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Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
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Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
- 250g organic spaghetti, whole-wheat, cooked
- 300g raw prawns, shell removed, tail intact
- 12 organic cherry tomatoes
- 2 (75 g) organic red capsicums (thinly sliced)
- 1 cup organic shallot
- 85g organic broccolini (pieces)
- 2 tablespoons organic, cold pressed olive oil
- few sprigs of organic parsley, chopped
- Salt to taste
- Add 2 litres of water, some olive oil and a pinch of salt into a stainless steel pan and bring to the boil.
- Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti when cooked, but leave a little of the water aside.
- Finely chop the capsicum pieces into strips the length of the capsicum (if it's a really large one, cut in half).
- Finely chop up a shallot - the green leafy parts and the white part
- Wash and cut up the broccolini. Cut the stalks and slice into thin pieces. Cut the flowery head into smaller, long pieces.
- Add the olive oil to a stainless steel or iron pan and put on medium-high heat.
- Add the chopped up shallots and cook for 2-3 minutes (until just wilted and starting to be transluscent).
- Add the sliced capsicum and cherry tomatoes and cook for 2-3 minutes.
- Add the sliced broccolini and cook for 2-3 minutes.
- Add the raw prawns and cook until the prawns are almost pink. Add a little salt.
- Add the drained spaghetti and the water left aside. With some tongs, turn the spaghetti through the prawns and vegetables until all ingredients are mixed through.
- Serve immediately with chopped up parlsey mixed through.
This recipe tastes great even when it's heated up the following day. It's delicious and you'll want more. The kids will love it too.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||86||10.1%|
|Total fat||9.6 g||15.0%|
|Saturated fat||1.6 g||8.0%|
|Dietary fibre||8.1 g||32.0%|
These are approximate values.
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