Prawn & Zucchini Pappadelle
Prawn & Zucchini Pappadelle
Serves 4
12 large deveined prawns
140 g pasta ( pappadelle )
1-1/2 tbs olive oil
150g zucchini shredded
1/2 red chilli finely sliced
1 clove garlic finely chopped
1/4 tsp dried oregano
60ml lemon juice
1/2 cup fresh parsley chopped
1/4 cup fresh mint chopped
salt and pepper
Nuts & Bolts
1. Cook pasta in a large pot with salted water until al dente, then drain.
2. In a frying pan on medium heat add oil, garlic, chilli and zucchini and cook for 3 minutes or until zucchini is soft.
3. Add prawns, dried oregano and half of the lemon juice cook until all prawns have changed colour. Add pasta, parsley, mint and the remaining lemon juice. Stir mixture well to coat all the pasta. Season to taste.
Calories per serving : 481
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.