Full ingredients list:
400g jar arrabiata pasta sauce (such as Barilla)
1 cup store-bought roasted red capsicum, drained, thinly sliced
250g punnet cherry tomatoes, halved
400g frozen cooked prawns, with tails, thawed
4 cups baby spinach
1/4 cup shaved parmesan, to serve
4 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Cook pasta in a large saucepan of boiling water according to packet instructions; drain well.
Step 2Meanwhile, place pasta sauce, roasted capsicum and cherry tomatoes in a medium saucepan over medium heat and cook, stirring, for 10 minutes, or until tomatoes are softened. Stir in prawns, heat through for 1 minute. Add baby spinach in final minute of cooking to wilt.
Step 3Toss linguini through prawn arrabiata sauce and divide among four bowls. Top with shaved parmesan and serve with mixed salad leaves.
About this recipe
First published: May 2016