Prawn & courgette lemon spaghetti

• Frozen cooked prawns250g
• Spaghetti400g
• Courgettes (3 pack)2
• Garlic (4 bulbs, approx 40 cloves)2
• Lemons (4 pack)1
• Butter20g
• Frozen garden peas100g

Plus salt and pepper. About £3.81 for the amounts used.

Method

1. 1

   Cook 400g spaghetti following the pack, adding 100g frozen peas for the last 2 minutes. Keep a mug of pasta water, then drain. Defrost 250g prawns following the pack.

2. 2

   Grate 2 courgettes and fry in 20g butter for 5 minutes. Add 2 crushed garlic cloves for 1 minute.

3. 3

   Add the prawns and heat through for 2 minutes.

4. 4

   Toss with the spaghetti, the juice of 1 lemon and a splash of pasta water. Season with black pepper.