LIGHT & EASY PASTA

We've given these family favourites a low-cal makeover for summer

- JESS MEYER

One-pot prawn and tomato pasta

SERVES 6

Everything – including the pasta – goes into the same pot, creating a silky sauce, while saving on the washing-up.

HOW TO DO IT

In a pan large enough to accommodate the pasta, heat the oil over a medium heat. Add the onion and cook for 5 mins until softened. Add the garlic and chilli flakes and cook, stirring, for another 2 mins. Add half the tomatoes and the vinegar, then cook for a further 3 mins.

Add the pasta and stock. Bring to the boil, then reduce the heat and simmer for 15 mins, until the pasta is cooked and the liquid mostly absorbed.

Add the prawns to the pot and cook for 2-3 mins, then remove from the heat. Continue to stir until the sauce is thick enough to coat the pasta. Stir in the basil and lemon zest.

Serve topped with the remaining tomatoes and basil, and with a grating of Parmesan, if liked.

TIP YOU CAN USE COOKED PRAWNS INSTEAD OF RAW. DEFROST THEM FIRST IF USING FROZEN.