This super simple recipe is from the July 2021 edition of Slimming World magazine. To find out more go to
Serves 4
Syns per serving: FREE
400g dried fusilli pasta
Low-calorie cooking spray
400g cherry tomatoes
400g cooked king prawns
4 large garlic cloves, crushed
1 red chilli, deseeded, finely chopped
200g rocket
Finely grated zest and juice 1 lemon
Handful basil leaves, roughly torn, to serve
Cook the pasta for 8-10 minutes and drain. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the tomatoes and cook for 1-2 minutes until beginning to soften. Add the king prawns, garlic and chilli with a splash of water and cook for 1-2 minutes until the prawns are hot. Be careful not to overcook or the prawns will go rubbery. Add the pasta and rocket to the pan and continue to cook, stirring for 1-2 minutes, until the rocket is wilted. Add the lemon juice and zest and a splash of water if you need it to create a light and glossy sauce. Season with a little salt and black pepper. Divide between bowls and top with the basil and lemon zest. Serve straight away.