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Prawn and Fennel Spaghetti

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Recipe Ingredients

  • 2 medium fennel bulbs
  • 3 cloves garlic
  • 450g spaghetti
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1⁄2 tsp chilli flakes
  • salt
  • 1 can (800g) chopped tomatoes
  • 450g peeled and deveined medium prawns (13 to 15)
  • 2 cups frozen peas, thawed

Recipe Directions

1. Heat a large covered pot of salted water to boiling on high.

2. While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.

3. Add spaghetti to boiling water and cook for 2 minutes less than label instructs.

4. Meanwhile, in a 30cm frying pan, heat oil on medium-high. Add fennel, garlic, sugar, chilli flakes and 1⁄4 teaspoon salt. Stir well, cover and cook for 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook for 5 minutes.

5. Add prawns to spaghetti in boiling water. Cook for 2 minutes with pasta.

6. Drain spaghetti and prawns, and return to pot. Add tomato mixture, peas and 1⁄4 teaspoon salt. Toss on medium-low for 2 minutes or until well mixed. Garnish with fennel fronds.

Each Serving About 2 020kJ, 26g protein, 77g carbohydrate, 7g total fat (1g saturated), 9g fibre, 95mg cholesterol.

Each Serving:

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