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I went through a stage of not eating pasta – because I got sick of tomato-based sauces and I didn’t want to go with a not-so-healthy cream sauces.  Then I discovered a middle ground with the wonderful combination of extra virgin-olive oil, garlic and parmesan cheese!  If you want to share this meal with someone, then just double the ingredients…

Serves one

Prawn FettucciniIngredients

1 clove garlic, minced

Light olive oil for frying

150g raw prawn cutlets

handful snow peas, trimmed, cut into 1.5cm pieces

1 cup broccoli florets

100-110g fresh fettuccini

2-3 tbsp extra virgin olive oil

Grated parmesan cheese and chilli flakes (to serve)


1. Cook fettuccini using packet instructions

2. In a frying pan, heat olive oil on medium-heat, add garlic and heat for 1 minute

3. Add prawns and cook until they just turn pink

4. Add the vegetables into the frying pan and heat until just cooked through and still crisp, stirring occasionally

5. Add fettuccini to the pan and toss to mix ingredient together

6. Turn off heat, drizzle extra virgin olive oil over pasta and mix together

7. Sprinkle grated parmesan cheese and chilli flakes to serve

Tips and Hints

1. If you have left over fettuccini, separate into 100-110g portions and freeze each portion into a re-sealable bag

2. If your pasta comes from the freezer – double the cooking time


1. Make it vegetarian – just replace the prawns with 1/2 cup, lightly packed, semi-dried tomatoes