EAT the WEEK

Prawn & Pesto Linguine

PREP + COOK TIME 10 MINUTES SERVES 4

• 375g linguine
• 1 tablespoon cooking oil
• 500g shelled uncooked prawns, tails intact
• 2 cloves garlic, crushed
• 1 long red chilli, thinly sliced
• 1 courgette, cut into ribbons
• 180g chunky basil pesto dip

1 Cook pasta in a large saucepan of salted boiling water until tender; reserve ⅓ cup cooking liquid. Drain pasta; return pasta to pan.

2 Meanwhile, heat oil in a frying pan. Cook prawns until changed in colour.

3 Add garlic, chilli and courgette to pan; cook, uncovered, until the courgette has softened.

4 Add pesto, prawn mixture and reserved cooking liquid to pasta; gently toss to combine. Season with salt and pepper to taste.

PER SERVE Energy 641kcal, 2685kj • Protein 38g • Total Fat 31g • Saturated Fat 5g • Carbohydrate 48g • Fibre 5.5g • Sodium 1566mg • Sugar 2g

Cook’s NOTES

Use a vegetable peeler to cut the courgette into ribbons.

Texi-Mexi Pizzas

PREP + COOK TIME 35 MINUTES MAKES 24

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 lamb steaks
• 1 corn cob, trimmed