Spaghetti with Broccoli, Lemon and Prawns

cook 20 mins
  • 400 g (13 oz) spaghetti
  • 2 tablespoons olive oil
  • 1/2 teaspoon chilli flakes (optional)
  • 200 g (7 oz) cooked peeled prawns
  • grated rind and juice of 1 lemon
  • 1 small bunch of basil leaves, shredded
  • 350 g (11 1/2 oz) broccoli, cut into small florets
  • salt and pepper
  • handful of rocket leaves, to serve
  • Cook the spaghetti in a large saucepan of lightly salted boiling water for 11 minutes, or according to packet instructions, until al dente.
  • Meanwhile, heat the olive oil in a small pan and warm the chilli flakes for 1 minute, if using. Add the prawns, lemon rind and juice and basil leaves, season to taste and heat through.
  • Cook the broccoli in a small saucepan of lightly salted boiling water for 2–3 minutes, until beginning to soften slightly. Drain and add to the prawns.
  • Drain the pasta, return to the pan and add the prawn and broccoli mixture. Toss well to combine and heap into 4 shallow bowls. Serve topped with a few rocket leaves.
Like This? Try These
More on Food