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Shrimp pasta with Kale

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 250 g Linguine pasta
  • 2 tablespoon olive oil
  • 50 g margerine
  • 4 cloves of garlic minced
  • 1 teaspoon chilli flakes
  • 500 g large prawns peeled and cleaned
  • 200 g kale washed finely sliced
  • 200 g spinach washed
  • 1 Knorr vegetable stock pot
  • 1 teaspoon oregano
  • 50 g Parmesan grated
  • lemon juice
  • salt and pepper to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

475kcal

Energy (kJ)

1990kJ

Protein (g)

32.9g

Carbohydrate incl. fibre (g)

55.5g

Carbohydrate excl. fibre (g)

52.3g

Sugar (g)

2.5g

Fibre (g)

3.2g

Fat (g)

13.5g

Saturated fat (g)

3.7g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

166mg

Sodium (mg)

1414mg

Salt (g)

3.53g

Vitamin A (IU)

7487IU

Vitamin C (mg)

56.0mg

Calcium (mg)

328mg

Iron (mg)

4.15mg

Potassium (mg)

699mg

Total

1902kcal

7960kJ

131.6g

222.1g

209.3g

10.0g

12.8g

53.8g

14.9g

30.7g

24.6g

6.1g

0.0g

664mg

5658mg

14.14g

29950IU

223.9mg

1314mg

16.60mg

2795mg


  • 1 Put a large saucepan on a high heat with water and bring to a boil
  • 2 Cook the pasta in boiling water according to package directions. Drain and set aside.
  • 3 Using the same pan, heat the olive oil and margerine, add the garlic and chilli flakes and cook until fragrant.
  • 4 Add the prawns and fry until the prawns start to turn brown.
  • 5 Add the oregano,kale and spinach to the pan, and cook until wilted.
  • 6 Add the pasta back to the pan add the parmesan & lemon.
  • 7 Season with pepper and salt
  • 8 Serve while hot.