This quick pasta dish is fresh and zingy with tender prawns, lemon, chilli and garlic, plus nutty wholewheat spaghetti. Easy to cook and ready in just 20 minutes, this healthy pasta recipe makes a great midweek option.
- Bring a large pan of water to the boil. Add the spaghetti and cook for 8-10 mins until al dente. Drain, reserving 75ml of the cooking water.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 2 mins. Add the tomatoes and increase the heat to medium-high. Cook for 4 mins until the tomatoes have broken down slightly.
- Add the reserved pasta water and most of the lemon zest and simmer for 2 mins. Stir in the prawns and dill. Season and cook for a final 3 mins or until the prawns are heated through.
- Add the spaghetti to the frying pan and coat well in the sauce. Crumble over the cheese and garnish with the dill sprigs and remaining zest. Season with black pepper. Serve with the lemon wedges to squeeze over.
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