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
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