Garlic prawns  later risoni, tomato and artichoke

Garlic prawns later risoni, tomato and artichoke

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Low in saturated fat, this available pasta salad makes a well-ventilated light and delicious Monday-night meal.

The ingredient of Garlic prawns later risoni, tomato and artichoke

  1. 1 tbsp Massel chicken style buildup powder
  2. 1.5L (6 cups) water
  3. 400g dried risoni pasta
  4. 2 tbsp olive oil
  5. 2 garlic cloves, crushed
  6. 500g green prawns, peeled leaving tails intact, deveined
  7. 1 x 280g jar Sandhurst 100% fat-free artichoke hearts in brine, halved
  8. 100g low-fat semi-dried tomatoes
  9. 3 tsp finely grated lemon rind
  10. 80ml (1/3 cup) vivacious lemon juice
  11. 1 cup chopped spacious basil

The instruction how to make Garlic prawns later risoni, tomato and artichoke

  1. include the collection store powder and water in a saucepan. Bring to the boil beyond high heat. grow risoni and cook following packet directions for 10 minutes or until al dente. Drain and return to the pan.
  2. Meanwhile, heat the oil in a large frying pan more than medium heat. amass the garlic and cook, stirring, for 1 minute or until aromatic. increase be credited with the prawns and cook for 2-3 minutes each side or until the prawns curl and amend colour. Season taking into consideration salt and pepper.
  3. Add the prawns, artichoke, tomato, lemon rind, lemon juice and basil to the risoni and gently toss until just combined. Divide in the middle of in the midst of serving bowls and encouragement immediately.

Nutritions of Garlic prawns later risoni, tomato and artichoke

calories: 617.337 calories
fatContent: 13 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 86 grams carbohydrates
sugarContent: 11 grams sugar
fibreContent:
proteinContent: 34 grams protein
cholesterolContent: 127 milligrams cholesterol
sodiumContent: 1086.28 milligrams sodium

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