SPINACH FETTUCINE WITH PRAWNS AND ARTICHOKES

INGREDIENTS

• 500g cooked king prawns
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 1 red pepper, chopped
• 2 x 410g cans of tomatoes
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped fresh basil
• 275g jar artichoke hearts, drained, halved
• 500g packet spinach fettuccine pasta
• 100g feta cheese, crumbled

SPINACH FETTUCINE WITH PRAWNS AND ARTICHOKES METHOD:

Shell and devein prawns, leaving tails intact. Heat oil in a pan, add garlic, onion, and pepper, and cook, stirring, until onion and pepper are soft.

Put the tomatoes in undrained, bring them to a boil, and simmer for a few minutes, uncovered, until they are slightly thickened. Stir in herbs, artichokes, and prawns, and cook until heated through.

The noodles should be cooked in a large pan of boiling water, uncovered, for about 10 minutes, and then drained, rinsed under cold water, and drained. Serve hot pasta with hot sauce, topped with cheese.

Serves 4.

Note: Recipe best made close to serving.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: EGGPLANT AND ANCHOVY PASTA