Description

This low-sodium spaghetti with broccolini and king prawns is a no-brainer if flavour is paramount and time is short. It’s carefully balanced to energise and satisfy you without spiking your blood sugar.

Ingredients

Scale

60g spaghetti
200g broccolini
150g raw king prawns
2 tablespoons fresh parsley
1 tsp dried flakes
1 teaspoon olive oil
1 small garlic clove
Pinch of salt
Black pepper

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Instructions

Add boiling water to a large saucepan and add spaghetti. Three minutes into cooking, add the broccolini and continue to cook for a further 4-5 minutes until spaghetti is al dente and broccolini is tender but firm. Drain.
In the meantime, heat oil in a large frying pan over medium heat. Add garlic, stir fry for 10 seconds, then add prawns and chilli flakes, Fry until they turn pink.
Add spaghetti and broccolini. Stir thoroughly to combine, then add parsley—season with a pinch of salt and turn (or more) of black pepper.
Serve

Notes

Blood-sugar tips: Cook your spaghetti al-dente (to the bite) to minimise blood sugar spikes. If it gets too soft, your blood sugars will rise more. You can also add more vegetables to this recipe to boost the fibre content; fibre also minimises blood sugar spikes

Nutrition

Serving Size: Per serving
Calories: 429
Sugar: 5.2g
Sodium: 344mg
Fat: 7.5g
Saturated Fat: 1.3g
Unsaturated Fat: 5.0g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10.6g
Protein: 42g
Cholesterol: 225mg

Keywords: prawns, broccolini, blood sugar-friendly, spaghetti