Pasta with Leeks, Chilli and Prawns Recipe | Food 'n' Drink - Food ...

January is a notoriously tough month financially after the Christmas period, and finding cheap yet nutritious meals is of the highest priority. The good news is that a selection of recipes from British Leeks will feed as many as 4 people for less that a fiver.

Leeks are very much in season at the moment and are perfect for both family cooking as well as entertaining. The sweet taste combined with their delicate texture easily adds a home grown flavour to all your favourite dishes. Devised by the BBC?s Good Food Cookery writer Jane Hornby, who is also the author of ?Good Food; Budget Dishes?.

Offering busy cooks a fresh start to the New Year, the recipes are quick and simple to prepare so visit?www.british-leeks.co.uk?and start cooking. You?ll also find thrifty shopping tips; advice on cooking leeks and the history of this delicious and nutritious seasonal vegetable ? full of anti-oxidants to help keep winter colds and flu at bay.

Pasta with leeks, chilli & prawns

Serves?4

Ready in?about 10 minutes

Costs??1.13 per serving

300g/11oz spaghetti or linguine

3 tbsp olive oil

2 medium leeks, trimmed and sliced

200g/7oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper

175g/6oz cherry tomatoes, halved

1 tsp dried chilli flakes

2 garlic cloves, thinly sliced

1 lemon, zested

handful fresh flat-leaf parsley

1?Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.

2?Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.

3?Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn?t be dry ? add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.

Source: http://www.foodndrink.co.uk/recipes/pasta-leeks-chilli-prawns-recipe/

litter marinol flight attendant pau gasol trade michael madsen spring forward day light savings