225g Dreamfields Penne Rigate
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
350g fresh Prawn, peeled and devined
1/4 cup white cooking wine
1/2 cup whipping cream
1 tablespoon lemon juice
3 cups baby arugula (or spinach)
1 cup = 4 ounce/100g measuring cup
Directions:
Bring 2.5 litres of water to the boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
Over medium-high heat in a large skillet/griddle, heat oil. Add garlic and sauté for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add prawn and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with prawn and vegetable mixture, arugula and Parmesan cheese. Serve immediately.
Nutrition information per serving (1/4 of recipe): 483 calories; 29 g protein; 20 g digestible carbohydrates; 19 g fat; 9 g saturated fat; 176 mg cholesterol; 390 mg sodium; 7 g total dietary fibre.
