Lemony prawn, green bean and pea spaghetti

Name: Lemony prawn, green bean and pea spaghetti | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 250g Dried Spaghetti or Linguine; 150g Asda Just Essentials Green Beans, trimmed and cut into 2–3cm lengths; 175g Frozen Peas; 1 tbsp Vegetable or Sunflower Oil; 1/2 Medium Onion, finely chopped; 2 Garlic Cloves, crushed; 1/2 Stock Cube; 150g Asda 50% Less Fat Crème Fraîche; 250g Asda King Prawns Raw & Peeled, thawed and drained; 1 Small Lemon, zest

Tender, flavoursome seafood and bright veg in a creamy sauce – yum!

By Asda Good Living,24th May 2023

Cook: 20 Mins

Serves: 4

Price: £1.49 per serving

Nutritional Information

Each 338g serving contains

Energy
5736kj
406kcal

20%

Fat
10.8g

Med
15%

Saturates
4.1g

Low
21%

Sugars
5.7g

Low
6%

Salt
1.39g

Med
23%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1697kj/406kcal

Ingredients

250g Dried Spaghetti or Linguine

150g Asda Just Essentials Green Beans, trimmed and cut into 2–3cm lengths

175g Frozen Peas

1 tbsp Vegetable or Sunflower Oil

1/2 Medium Onion, finely chopped

2 Garlic Cloves, crushed

1/2 Stock Cube

150g Asda 50% Less Fat Crème Fraîche

250g Asda King Prawns Raw & Peeled, thawed and drained

1 Small Lemon, zest

Method

Half-fill a large saucepan with water and bring to the boil. Add the spaghetti and return to the boil. Cook for 8 mins, stirring occasionally. Add the beans and peas, then return to the boil and cook for 3–4 mins more, or until the pasta and beans are just tender.

While the pasta is cooking, pour the oil into a large non-stick frying pan and set over a low heat. Add the onion and fry gently for 4 mins, stirring regularly until soft and beginning to brown. Add the garlic and cook for 30 secs until the garlic is soft, stirring constantly. Remove from the heat.

Drain the spaghetti and vegetables into a colander placed over a large bowl and reserve the cooking water. Add a ladleful (around 100ml) of the reserved cooking water to the frying pan with the onion, crumble over the stock cube, return to the heat and bring to a simmer, stirring until the stock has dissolved.

Stir in the crème fraîche and return to a simmer, adding an extra splash of water if necessary to make a light but creamy sauce. Add the prawns and cook for 1–2 mins or until piping hot and cooked through, stirring regularly – don’t allow them to overcook.

Tip the pasta and vegetables into the frying pan with the prawns. Add the lemon zest and season with lots of ground black pepper. Toss together until evenly mixed.