3 medium zucchini, halved lengthways and sliced
1 tsp garlic oil
pinch dried chili flakes
400g cooked peeled prawns
200g tin chopped tomatoes, drained of juice
finely chopped basil leaves
400g gluten free linguine, cooked according to packet instructions
Heat 2 tbsp oil in a pan, add the zucchini and fry gently until they start to go golden.
Season, add a splash of water and cook while stirring and mashing to break the zucchini down; this should take about 10 minutes.
Add the garlic oil and chili and cook for 2 minutes.
Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.
Toss the gluten free linguine through the sauce and serve.
Recipe adapted from: Good Food