Serves
2 Persons
Prep time
5 Minutes
Cook time
10-15 Minutes
Dietary info
Dairy free
Ingredients
1 Jar of Bay’s Kitchen Spicy Arrabbiata Stir-in Sauce
200g Gluten free spaghetti
120g Cooked king prawns
100g Courgette
200g Gluten free spaghetti
120g Cooked king prawns
100g Courgette
To serve
10g Basil
Black pepper
Black pepper
Nutrition (per serve)
Kcal – 481
Fat – 4.8g
of which saturates – 0.7g
Carbohydrates – 89g
of which sugars – 5.3g
Fibre – 4g
Protein – 18g
Salt – 1.6g
Fat – 4.8g
of which saturates – 0.7g
Carbohydrates – 89g
of which sugars – 5.3g
Fibre – 4g
Protein – 18g
Salt – 1.6g
Method
- Fill a pan 2/3 full with water and bring to the boil. Add the pasta and cook for 10 minutes (check the packet instructions in case these differ).
- Whilst the pasta is cooking either finely slice the courgette into thin ribbons or cut with a ribbon peeler.
- Put the jar of sauce into a pan over a medium heat. Add the courgette ribbons and heat for 2 minutes, stirring occasionally, until the sauce is hot and courgettes softened.
- Once the pasta is cooked, drain and then add to the pan with the sauce. Take off the heat and add the prawns and mix well.
- Serve with fresh basil and black pepper.
This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.
Copyright Bay’s Kitchen. Please do not reprint without permission.
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