|3 tbsp / 45 ml||extra virgin olive oil|
|12||large fresh prawns or shrip, peeled and deveined (about 1 pound/454 g)|
|12||cloves garlic, crushed|
|4||large tomatoes, diced|
|1/2 tsp / 2 ml||coarse sea salt|
|freshly ground black pepper to taste|
|pinch red pepper flakes, or to taste|
|4 cups / 1 L||loosely packed spinach, coarsely chopped|
|4 cups / 1 L||cooked whole grain pasta, such as linguine|
|1/3 cup / 75 ml||tighly packed fresh basil|
Heat 1 tablespoon of olive oil in a skillet over medium heat. When pan is hot, add prawns and sauté until they turn pink and are cooked through, about 5 minutes. Add 2 tbsp of olive oil and garlic to skillet; sauté for 1 to 2 minutes until garlic is fragrant.
Add tomatoes, salt, pepper and red pepper flakes to skillet, cook for 7 to 8 minutes, or until tomatoes soften and begin to release their juices. Add spinach; cook for another minutes, or until spinach is wilted. Add cooked pasta to skillet, toss ingredients and cook until heated through.
Remove from heat and toss with fresh basil.
Nutrition: Per 1 cup (250 ml) cup pasta and 1 cup (250 ml) sauce: 438 calories, 34 g protein, 13 g total fat (2 g saturated fat), 50 g carbohydrate, 7 g fibre, 172 mg cholesterol, 548 mg sodium
Source: Leslie Beck's Healthy Kitchen