Dinner Tuesday 5 December - Fusilli with Peppers & Prawns

Fusilli with Peppers & Prawns
1/2 yellow pepper
1/2 green pepper
2 cloves garlic, crushed
1/4 pint vegetable stock
75g whole wheat fusilli
3 spring onions, sliced
135g cooked prawns, deveined
salt & pepper to taste

Spray a non stick pan with a little olive oil and fry the peppers over high heat until they begin to colour a little bit. Add the garlic and vegetable stock and reduce the heat. Cook over low heat until the stock is reduced by a little more than half; about 15 minutes.

While the peppers are cooking, cook the pasta according to package instructions. Drain and add to the cooked peppers along with the prawns.

Raise the heat and toss everything together until the prawns and warmed through and starting to butterfly. Season well and serve.

I used some of my Adobo seasoning and Montreal Steak Seasoning in lieu of salt & pepper.

Nutrition Data
Calories (kcal) 384.0
Carbohydrate (g) 54.3
Protein (g) 35.8
Fat (g) 2.8
Fibre (g) 10.3