Prawn, pea & lemon pasta
Servings: 2 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
See I’m trying to convince you that cooking gestational diabetes meals is far from bland. And it’s simple things like the lemon zest in this dish that will help me change your mind. Don’t blame me if you start adding it to everything. Fresh chili is another ingredient that can add a new taste dimension to gestational diabetes friendly food. I love it and it fires up your belly in the colder months. But if chili is not your friend right now just leave it out. (And use dried chili flakes if you can’t get your hands on the fresh stuff.) This recipe got the thumbs up from my sister who also suggested substituting the prawns with a white fish for a different take. (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light olive oil
1 small red onion, peeled, halved, thinly sliced
1 garlic clove, crushed
1/4 – 1/2 long red chilli, seeded, finely chopped (depending on taste)
8 large green prawns, peeled, deveined, with tails
1 cup frozen peas
1 bunch asparagus, trimmed, cut into 3cm/ 1.2″ pieces*
1/3 cup salt reduced vegetable stock
200g/ 7 ounces cooked angel hair pasta
Zest and juice of 1 small lemon
Bring a large saucepan of salted water to boil and cook pasta according to packet instructions. Drain but keep about 2 tablespoons of cooking liquid.
Meanwhile, heat oil in a large frying pan on medium heat. Cook onion for about 3 minutes or until soft. Add garlic, chilli and prawns stirring occasionally. Cook for 2 to 3 minutes until prawns are cooked through. Add peas, asparagus and stock. Cook stirring for a few minutes until vegetables are tender. Add pasta, reserved liquid, lemon juice and lemon zest to prawns.
Season with salt and pepper. Toss and serve.
Note: If you’re worried about going over the carb limit with the pasta, don’t mix it all together. Put 100g of cooked pasta in each bowl and then top with the prawn mixture.
* I used zucchini here.