Fusilli with Santini Tomatoes & Prawns
75g wholewheat fusilli, cooked
5ml olive oil
2-3 red chillis, chopped
1 garlic, crushed
5ml olive oil
150g red & yellow mixed Santini cherry tomatoes, halved or quartered
90g prawns
handful fresh basil leaves
Add the olive oil to a non-stick skillet. Cook the garlic and chillis for a minute or two, then add the tomatoes and cook until they are heated through and starting to soften; about 5 minutes.
Add the prawns and cooked pasta and heat through. Stir in the freshly torn up bail leaves and season to taste with salt & fresh black pepper.
5ml olive oil
2-3 red chillis, chopped
1 garlic, crushed
5ml olive oil
150g red & yellow mixed Santini cherry tomatoes, halved or quartered
90g prawns
handful fresh basil leaves
Add the olive oil to a non-stick skillet. Cook the garlic and chillis for a minute or two, then add the tomatoes and cook until they are heated through and starting to soften; about 5 minutes.
Add the prawns and cooked pasta and heat through. Stir in the freshly torn up bail leaves and season to taste with salt & fresh black pepper.
Nutrition Data
Calories (kcal) 419.3
Carbohydrate (g) 58.2
Protein (g) 28.5
Fat (g) 8.0
Fibre (g) 10.4
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