Method
- Bring a large saucepan of water to the boil. Boil the spaghetti for 6 minutes.
- Add the peas and boil for a further 3 minutes or until the spaghetti is al dente. Reserve ½ cup (125ml) cooking water, then drain and rinse under cold water. Drain well.
- Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Add the zucchini, asparagus and garlic and cook, stirring, for 2 minutes or until starting to soften.
- Add the prawns and cook, stirring, for 4 minutes or until the prawns are just cooked.
- Add the cream cheese, lemon zest and juice to the prawn mixture and stir until the cheese has melted.
- Add the spaghetti mixture and reserved cooking water. Toss to combine. Divide among bowls and serve.
Serving tip
Serve sprinkled with fresh mint and parmesan cheese.
Variations
Use a marinara seafood mix instead of prawns if preferred.
Cooking tips
You can buy the prawns already peeled to save you prep time. If you can’t find peeled prawns, buy double the amount of shelled prawns and peel them.
Money-saving tips
Use frozen prawns and dried herbs as a budget-friendly option.
Storage tip
TO REFRIGERATE: Store spaghetti in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tip
Add extra veggies like capsicum, eggplant or tomatoes for an extra nutrient boost.
