A tasty spin on seafood pasta. You can also try konjac noodles (sold under name Slim Pasta in health food aisle of supermarket) instead of zucchini.

Serves 4

Ingredients:

• 2 zucchini
• 2 cloves garlic, crushed
• 1 Tbsp sesame oil
• 1 Tbsp tamari
• 1 red chilli, seeded and thinly sliced (or to taste)
• juice of 1 lime
• 1 capsicum, thinly sliced
• 2 spring onions, thinly sliced
• 300g peeled tiger or king prawns, tails on (about 700g unpeeled)
• 1 Tbsp fish sauce (optional)
• 3 Tbsp cashews
• lime wedges and coriander sprigs (to serve)

Method:

1. To make zucchini pasta, leave the skin on and, using a vegetble spiraliser or peeler, make noodle-like strips.
2. To a large frying pan or wok over a medium-low heat, add garlic, sesame oil, tamari, chilli and lime juice. Cook for 1 minute.
3. Add the capsicum and spring onions and cook for 5 minutes or until tender. Add the zucchini and toss through well.
4. Add the prawns and fish sauce, if using, and continue to cook for another 3 minutes, stirring until the prawns are cooked through. Taste, and add extra sesame oil and tamari if needed.
5. Scatter over the cashews and serve with lime wedges and coriander.

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