Description
This dish has the best of both worlds, the spiralised courgette and the pasta. I’ve also added in tomatoes, prawns and a light lemon garlic sauce for the perfect simple gluten-free and dairy-free summer pasta dish.
Ingredients
- 150 grams Gluten-free Pasta
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- ½ Courgette, Grated
- ¼ teaspoons Chili Flakes
- 2 Tablespoons Cherry Tomatoes
- 150 grams Prepared Prawns
- 2 Tablespoons Lemon Juice
- Salt And Pepper, For Seasoning
Preparation
Bring a pan of water to the boil and cook pasta according to the instructions on the packet. Drain and set aside.
Add olive oil to a shallow pan over a medium heat. Saute garlic, courgette, chili flakes, tomatoes and prawns for about 3 minutes. Add lemon juice. Season with salt and pepper.
Stir in cooked pasta and serve.
