Tomato, prawn and capsicum pasta

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients for tomato, prawn and capsicum pasta

250g rice and corn fusilli (pasta twists)
2 large red capsicums, deseeded and cut into wide strips
1 tablespoon olive oil
16 raw prawns
½ cup (125 ml) tomato purée (passata)
2 tablespoons vermouth or dry sherry
2 tablespoons chopped fresh coriander

Preparation for tomato, prawn and capsicum pasta

1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes, or according to the packet instructions, until tender.

2. Meanwhile, preheat a cast-iron, ridged grill pan. Add the capsicum strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour the oil over the capsicum and toss to coat. Cover and reserve.

3. Reheat the grill pan and cook the prawns briefly for about 1 minute on each side until pink and cooked through. Add to the capsicums.

4. Drain the pasta in a colander. Pour the tomato purée and the vermouth or sherry into the pan and place over a low heat for 1 minute to warm through.

5. Return the pasta to the pan with the capsicums, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.

Variations

• You could use scallops or sliced squid in place of the prawns, cooking them in the same way until just cooked through.
• Use wheat pasta if you prefer and cook according to the packet instructions until tender.

Each serving contains:

• 22g protein
• 6g fat of which 0.5g saturates
• 117g carbohydrate
• 5.5g fibre
• 266mg sodium
• 2484 kilojoules (593 calories)
• 1 ½ portions vegetables