Ingredients

• 1 tbsp extra virgin olive oil
• 1 garlic clove
• finely sliced
• ½ tsp dried chilli flakes (optional)
• 400ml/14fl oz vegetable stock
• made with ½ stock cube
• 75g/2¾oz dried wholemeal pasta shapes
• such as penne
• 6 cherry tomatoes
• halved
• 50g/1¾oz baby spinach leaves
• 125g/4½oz cooked and peeled prawns
• thawed if frozen
• ½ small lemon
• finely grated zest only (optional)
• freshly ground black pepper

Directions

• Heat the oil in a medium
• non-stick saucepan and fry the garlic and chilli for a few seconds
• stirring constantly.
• Add the stock and pasta and bring to the boil. Cook for 10 minutes
• stirring occasionally.
• When the pasta is tender but there is still plenty of liquid in the pan
• add the tomatoes and spinach and cook for 2–3 minutes
• or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed.
• Stir in the cooked prawns
• sprinkle over the lemon zest
• season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately.