FLAVOUR IN A FLASH

Treat your tastebuds to these quick and colourful weeknight feeds

- 

ANGEL HAIR PASTA WITH PRAWNS, LEMON & RICOTTA

SERVES 4 PREP 20 MINS COOK 10 MINS

• 300g angel hair pasta

• 16 green prawns, peeled, deveined, tails intact (see Tip)

• 1 tbsp olive oil

• 2 garlic cloves, crushed, plus 1 clove extra

• 30g butter

• 100g baby spinach leaves

• ½ cup white wine

• 2 green onions, thinly sliced

• 2 lemons, finely grated zest, juice

• ¹⁄³ cup low-fat ricotta

• lemon cheeks, to serve

1 In a large saucepan of boiling, salted water, cook pasta following packet directions. Drain well. Return to pan.

2 Preheat a chargrill pan on high. In a bowl, combine prawns, oil and garlic. Season.

3 Chargrill 1-2 mins each side, until changed in colour and cooked through.

4 In a frying pan, melt butter on medium. Saute extra garlic 1 min. Stir in spinach, wine, onion, zest and juice.

Cook 1 min until spinach begins to wilt. 5 Add prawns and spinach mixture to hot pasta, tossing well. Season to taste. Serve topped with dollops of ricotta. Accompany with lemon cheeks.

TIP Remove prawn veins by slitting prawns down the back and lifting them out with the tip of a knife.

CHICKEN TENDERLOINS WITH MU

STARD & SNOW PEA SPROUTS

SERVES 4 PREP 20 MINS COOK 5 MINS