Lemon and chilli prawn pasta

Ingredients

• 4 Lemons (3 juiced and 1 for garnish)
• 1 tablespoon organic clarified butter
• 2 cloves of garlic
• 1 red onion
• 2 zucchini
• 1 green capsicum
• 5 mushrooms
• 1 punnet of cherry tomatoes
• 120 grams baby spinach leaves
• 1-2 fresh birdseye chilli (to taste)
• 360 grams cooked peeled prawns
• 250 grams spaghetti (optional)
• Salt and pepper to taste
• Parmesan cheese (optional)

Method

• STEP 1– Bring water to boil in a medium saucepan, place spaghetti in saucepan, cook for 12 minutes
• STEP 2– In a medium bowl, marinate the prawns in lemon juice with salt and pepper
• STEP 3– Dice onion, garlic, chilli, and capsicum
• STEP 4– Peel zucchini in slices with a peeler
• STEP 5– Cut cherry tomatoes in half and slice mushrooms
• STEP 6– Heat a medium size frying pan and add 1 tablespoon organic clarified butter
• STEP 7– Place onion in frying pan and cook for 30 seconds, then add garlic and cook for another 30 seconds
• STEP 8– Add capsicum, mushrooms and tomatoes and cook for 2 minutes
• STEP 9– Add sliced zucchini cook for 1 minute
• STEP 10– Add cooked spaghetti to frying pan and toss through for 30 seconds (this is optional, you can just use extra zucchini slices
• STEP 11– Add diced chilli and spinach leaves and toss through for 1 minute or until spinach has wilted
• STEP 12– Add a small handful of fresh parsley and toss through dish and remove from heat
• STEP 13– Garnish with lemon, parsley, and parmesan cheese (to taste)