Nutrition Facts
Fresh capelli d’angelo with prawns and lemon
Amount Per Serving
Calories 554
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 336mg112%
Sodium 800mg35%
Potassium 348mg10%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 2g2%
Protein 35g70%
Vitamin A 64IU1%
Vitamin C 4mg5%
Calcium 184mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Fresh capelli d’angelo with prawns and lemon
Pasta, prawns and lemon are always a winning combo
Servings: 4 people
Calories: 554kcal
Equipment
- Large saucepan
- Colander
Ingredients
- Olive oil
- 1 small clove of garlic peeled and sliced
- A pinch red chili flakes
- 400 grams small prawns peeled
- 120 ml dry white wine
- Salt
- 400 grams fresh egg pasta cut to approx.1mm thick, alternatively tagliolini or spaghettini
- Lemon Zest of 1 lemon
- 1 tsp fresh flat-leaf parsley chopped
Method
- Bring a large pan of water to the boil for the pasta.
- In a large frying pan, warm the oil, garlic and chilli gently to infuse the oil.
- Add the prawns, stir, then raise the heat.
- Add the wine and a pinch of salt and allow to bubble for three minutes while you cook the pasta – which will only take a minute or so.
- Drain the pasta, or lift directly into the prawn pan, add the lemon zest and parsley, then toss for the last time, and serve.
Nutrition
Calories: 554kcal | Carbohydrates: 72g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 800mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 4mg