Chilli Prawn Zucchini Pasta

Peel ribbons from the zucchini’s to make your “pasta”, or use a veggie spiraliser.

Heat a good lug of olive oil over gentle heat in a non-stick pan. Throw in prawns, roughly chopped garlic, & the chilli (seeds removed & chopped finely). Fry until prawns are cooked.

Take off the heat & toss through the chopped parsley and the zucchini pasta. The residual heat will be enough to gently wilt the pasta without making it soggy.

Season well with salt & an optional grating of lemon zest & a squeeze of lemon juice.

** 1 serve - macros are for 1 **

** Add 1/2 cup of Ayam Light Coconut Cream for a relatively healthy creamy version (P:44, C:22, F:35 = 585kcal) **