Taken from the Feb 2012 Weight Watchers Magazine
10 Pro Points
SERVES 4 - so we just halved the recipe, they were large serves as well
any thing extra that I have added is in the recipe as red
Ingredients
240g dried fettuccine
1 tbs olive oil
400g peeled green prawns, tails intact
1 medium red onion, finely chopped
1 long fresh red chilli, thinly sliced
1 garlic clove crushed
1/2 cup (65g) marinated red pepper strips, drained
400g can chopped tomatoes
1/2 cup (75g) pitted Kalamatta olives in brine, drained
1/4 cup fresh basil leaves
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
Method
Cook fettuccine pasta in a large saucepan of boiled salted water following packet instructions, or until just tender, then drain well.
Meanwhile heat half the oil in a large non stick frying pan over high heat. Add the prawns in batches and cook for 2 - 3 minutes until cooked through. Remove from pan and set aside.
Heat remaining oil over medium heat then and add onion, garlic & chilli stirring for 2 = 3 minutes or until softened.
Add pepper strips and tomatoes and simmer for 10 - 15 minutes or until sauce had thickened. I thought the sauce was a little dry and added 4 tablespoons of water from the pasta pot.
Return prawns to pot and add olives cook for a further 2 minutes until heated through.
Remove from heat and stir through chopped herbs and serve.
