Serves 4        per serving 654kcal      fat 21.3g      sugars 5.9g

Ingredient

400g linguine

2 tbsp

2 large courgettes, trimmed and coarsely grated

200g feta

Grated zest and juice of 4 limes, plus extra lime wedges to serve

4 tsp prepared garlic

2 x 180g packs raw king prawns

Method

• In a bowl, mix together the lime zest and juice with the garlic. stir in the prawns to coat and set aside to marinate for 10mins.

• While the prawns are marinating, fill a large pan with boiling water from the kettle and bring back to the boil over a medium heat. Add the linguine and cook for 10-12 mins until al dente.

• Just before the pasta is ready, heat the oil in a frying pan and cook the prawns for 1-2 mins until pink and cooked through.

• Drain the pasta and toss with the prawns. Stir through the grated courgettes and crumble over the feta. Season with freshly ground black pepper and serve with the extra lime wedges.

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1. 

   Let me know what you think team

2. 

   Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

3. 

   Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

4. 

   Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

5. 

   Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes