Spicy Seafood Pasta Bowl

Name: Spicy Seafood Pasta Bowl
Total time: 25 min
Yield: 4
Ingredients: 4 cups Spaghetti; 2 Tbsps olive oil; 2 cloves garlic cloves (minced); 2 red chili peppers (seeded and chopped); 0.5 tsp paprika; 3 cups King prawn (peeled and deveined); 1 cup canned Tomatoes; Dill (finely chopped); 0.5 lemon (juiced); salt; freshly ground Black pepper

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Health Score:

92 / 100

Difficulty:

easy

Difficulty

Preparation:

10 min.

Preparation

ready in 25 min.

Ready in

Calories:

572

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	572 cal.	(27 %)
Protein	47 g	(48 %)
Fat	9 g	(8 %)
Carbohydrates	74 g	(49 %)
Sugar added	0 g	(0 %)
Roughage	5.9 g	(20 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.9 μg	(5 %)
Vitamin E	8.4 mg	(70 %)
Vitamin K	5.1 μg	(9 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	15.2 mg	(127 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	68 μg	(23 %)
Pantothenic acid	0.6 mg	(10 %)
Biotin	4.5 μg	(10 %)
Vitamin B₁₂	3.1 μg	(103 %)
Vitamin C	21 mg	(22 %)
Potassium	743 mg	(19 %)
Calcium	196 mg	(20 %)
Magnesium	185 mg	(62 %)
Iron	2.9 mg	(19 %)
Iodine	164 μg	(82 %)
Zinc	5.5 mg	(69 %)
Saturated fatty acids	1.5 g
Uric acid	331 mg
Cholesterol	243 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 cups Spaghetti; 2 Tbsps olive oil; 2 cloves garlic cloves (minced); 2 red chili peppers (seeded and chopped); ½ tsp paprika; 3 cups King prawn (peeled and deveined); 1 cup canned Tomatoes; Dill (finely chopped); ½ lemon (juiced); salt; freshly ground Black pepper

How healthy are the main ingredients?

Tomato olive oil garlic clove Dill lemon salt

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Product recommendation

This recipe can be made with gluten-free pasta for those with a gluten or wheat allergies.

Preparation steps

Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.

Heat the oil in a large saucepan set over a moderate heat until hot. Add the garlic, chilli, and a little salt, frying for 1 minute.

Stir in the paprika and add the prawns. Fry for 3 minutes, stirring occasionally, until the prawns are pink. Stir in the chopped tomatoes, dill, and lemon juice.

Cook over a reduced heat for a further 2 minutes, stirring from time to time. Season to taste with salt and pepper, and set the pan to one side.

Drain the spaghetti, reserving a cup of the cooking water. Toss with the prawns, lifting the spaghetti with a pair of tongs to coat in the sauce. Add a little of the reserved cooking liquid to loosen the sauce if necessary.

Season to taste with salt and pepper before lifting into bowls and serving.

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