Ingredients:

• 300 grams raw prawns, thawed
• 1 large brown onion, finely diced
• 1/2 cup finely diced celery
• 200 grams cherry tomatoes
• 4 cloves or garlic minced
• 2 cups baby spinach leaves
• Juice of 1/2 lemon
• 500 grams pasta of choice
• 1/4 cup roughly chopped flat leaf parsley
• 2 tablespoons fresh thyme leaves
• Olive oil
• Salt
• Cracked black pepper

Method:

1. Place a large pot of water to boil to which you will salt once boiled while we start on the sauce. 
2. Place a large sauté pan on medium low heat with 1 tablespoon of olive oil. Add the celery, onion and cherry tomatoes, stir for a few seconds and place the lid on and allow to cook on low for approximately 8 minutes or until tomatoes have softened.
3. Take the lid off and press the tomatoes with the back of a fork being cautious they do not spray you.
4. Turn heat up to medium and add garlic, stir for a minute until fragrant.
5. Cook pasta as per packet instructions.
6. Add the prawns and cook for 5 minutes on medium heat or until prawns start to change in colour to pink. Season with salt and pepper and add lemon juice.
7. Fold in the spinach, parley and thyme with half a ladle of pasta water and stir until spinach has wilted.
8. Drain pasta and fold through the prawn sauce.
9. Serve with a simple green salad tossed in olive oil and balsamic vinegar.

Tips/Substitutions:

• • Serve with garlic bread and a simply green salad.
  • Finely diced red chilli can also be added at the same time as the brown onion or a chilli oil when served.

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