Chilli and garlic prawn pasta

Cook spaghetti in boiling, salted water according to packet instructions. Drain and reserve 2/3 cup (165ml) cooking water.

While the pasta is cooking heat a large, deep, non-stick frypan over medium-high heat. Add the oil, garlic and chilli and cook, stirring frequently, for 2-3 minutes or until the garlic starts to turn golden.

Add the prawns, cherry tomatoes and asparagus and cook, tossing, for 5-6 minutes, or until prawns are cooked.

Add the cooked spaghetti, parsley and zest, and lemon juice and toss well to combine. Add 1- 2 tablespoons of the reserved cooking water and season to taste. If the mixture is looking a little dry, add a little more water.

Serve scattered with extra sliced chilli, a handful of rocket, freshly ground black pepper and lemon wedges.