Garlic prawn, lemon and feta spaghetti

Ingredients:

• 400g spaghetti
• 1/4 cup olive oil
• 1 red onion, finely chopped
• 20 (500g) green king prawns, peeled (tails intact), deveined
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 tsp finely-grated lemon rind
• 2 tbsp lemon juice
• 1 cup roughly-chopped fresh flat-leaf parsley leaves
• 125g low-fat feta, crumbled
• crusty bread, to serve

Method:

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add prawns and garlic. Cook, stirring, for 2 minutes or until prawns are just pink. Add wine. Bring to the boil. Simmer, uncovered, for 1 minute or until prawns are just cooked through. Remove from heat. Add lemon rind and juice.
3. Drain pasta. Return to pan over low heat. Add prawn mixture, remaining oil, parsley and feta. Season with pepper. Toss to combine. Serve with crusty bread. 

Mushroom and pancetta spaghetti

Ingredients

• 400g dried spaghetti pasta 
• 2-3 cloves garlic, sliced
• 1/4 cup olive oil
• 400g cup mushrooms, chopped
• 8 slices (75g) pancetta, chopped
• 3 eggs
• 1/4 cup flat-leaf parsley leaves, chopped
• 50g parmesan cheese, finely grated

Method

1. Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
2.  Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and pancetta and cook, until pancetta is crisp. Add mushrooms and cook till most of the moisture disappears.
3. Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.
4. Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.