Post by dudette2001uk on May 30, 2015 16:45:41 GMT
Serves 4, 1/2 A + 1/4B + 0.5 syns per serving
4 rashers back bacon, fat trimmed
12 - 16 jumbo prawns
Handful of cherry or baby plum tomatoes, halved
2 large cloves garlic
1/2 cup water
Bag of baby spinach
4 mini pots light philadelphia cream cheese (2 x HEA)
1 tbsp olive oil (HE)
1/4 cup (60ml) white wine (2 syns)
Handful of basil
Handful of parsley
Salt & pepper
1/2 chicken stock cube
400g dry spaghetti
Coarsely chop the fresh basil & parsley, chop the bacon and crush the garlic. Scoop out the cheese from the containers and set aside. This recipe is really quick and it takes a surprisingly long time to get the cheese out of the pots!
Bring the pasta to the boil
Meanwhile heat the oil and brown the bacon, add the tomatoes and cook till softened. Deglaze the pan with the white wine and let it evaporate.
Add the garlic, water, salt & pepper and stock cube and allow it to reduce by half. Add the prawns and spinach, stir until wilted and prawns are pink.
Stir in the cream cheese, drain the spaghetti and add into the sauce. Throw in the basil and parsley, mix well and serve immediately with a side of veggies! I had mine with braised fennel & peppers.
4 rashers back bacon, fat trimmed
12 - 16 jumbo prawns
Handful of cherry or baby plum tomatoes, halved
2 large cloves garlic
1/2 cup water
Bag of baby spinach
4 mini pots light philadelphia cream cheese (2 x HEA)
1 tbsp olive oil (HE)
1/4 cup (60ml) white wine (2 syns)
Handful of basil
Handful of parsley
Salt & pepper
1/2 chicken stock cube
400g dry spaghetti
Coarsely chop the fresh basil & parsley, chop the bacon and crush the garlic. Scoop out the cheese from the containers and set aside. This recipe is really quick and it takes a surprisingly long time to get the cheese out of the pots!
Bring the pasta to the boil
Meanwhile heat the oil and brown the bacon, add the tomatoes and cook till softened. Deglaze the pan with the white wine and let it evaporate.
Add the garlic, water, salt & pepper and stock cube and allow it to reduce by half. Add the prawns and spinach, stir until wilted and prawns are pink.
Stir in the cream cheese, drain the spaghetti and add into the sauce. Throw in the basil and parsley, mix well and serve immediately with a side of veggies! I had mine with braised fennel & peppers.