If there was a pasta eating competition, I would win it.
Pasta is my absolute weakness, I could eat bowls and bowls! Perhaps not always considered the ‘healthiest’ carb ever, but it’s still a good source of sustainable energy, folic acid (good for blood pressure and preventing anaemia) and contains some fibre, depending on the type.
When combined with vegetables, a source of protein and a little healthy fat, pasta can make a really balanced meal. It’s perfect if you’re just getting into healthy eating, and find superfood salads a little intimidating.
I suggest this to a lot of my clients: starting to add veggies into meals they already like is a great way to adjust your diet gradually and improve it in a more sustainable way.
YOU WILL NEED:
- 1-2 tbsp olive oil
- 1-2 cloves garlic, crushed
- Pasta of choice (I used fresh spaghetti. Wholewheat pasta is another great option, or if you want to make it lower carb, try courgetti!)
- Prawns (I used pre-cooked, but you can also cook them from raw)
- Cherry tomatoes (quartered)
- 1 courgette (cut into strips using a Julienne peeler or spirilizer)
- Handful of spinach or kale
- 1 steamer bag of frozen green veg (mine included broccoli, green beans, edamame and peas. You can find these in most supermarkets. They’re inexpensive, quick to cook and healthy!)
- Squeeze of lime
- Fresh corriander
- Pinch of ground paprika
- ½ tsp chilli flakes
- Heat the oil in a pan on a low-medium heat, add in the crushed garlic, chilli and prawns (if cooking from raw. If not, add these in later as they won’t need as much time).
- Add in your frozen veg, courgette strips and cherry tomatoes.
- Season with lime, paprika, chilli flakes and salt.
- While this is frying, boil your pasta in a separate pan.
- Once the pasta is done, drain it and add to the frying pan, mixing it in with all the other ingredients so it’s covered with all the flavours.
- Add the spinach/kale in last and continue cooking until it has wilted.
- Garnish with fresh coriander.
It’s that simple!