Ingredients

• 125g/4½oz dried spaghetti or linguine
• 150g/5½oz broccoli
• cut into small florets
• 100g/3½oz cherry tomatoes
• halved
• 150g/5½oz large cold water prawns
• such as North Atlantic or Canadian
• completely thawed and drained
• 1 tbsp extra virgin olive oil
• ½ tsp dried chilli flakes
• to taste
• sea salt and freshly ground black pepper
• lemon wedges
• for squeezing (optional)

Directions

• Half-fill a large
• non-stick saucepan with water and bring to the boil. Add the pasta to the boiling water
• return to the boil and cook for 8 minutes
• stirring occasionally. Add the broccoli to the pan and cook for 2 minutes more.
• Drain the pasta and broccoli. Return to the pan and add the tomatoes
• prawns
• oil
• chilli flakes and season well. Cook for 2–3 minutes
• tossing with two wooden spoons until the spaghetti is evenly coated with the spices from the pan and the prawns and tomatoes are hot.
• Squeeze over a little lemon juice
• if using
• and serve immediately.