Gino's linguine with prawns and spinach

When you think of losing weight, a plate of pasta might not seem like the best idea; but Gino's on a mission to change pasta's bad press - and tell us why it can be one of the healthiest choices even when you're counting the calories.

In Gino's masterclass he'll talk portion control, picking the right pasta and which sauce is best to choose when watching your waistline.

449 calories, 13.4g fat, 1.9g saturates, 4.2g sugars, 0.9g salt

Serves: 4

Ingredients

300g linguineSalt and freshly ground pepper4 tablespoons extra virgin olive oil1 garlic clove, slicedHalf a red chilli, deseeded and finely sliced150g spinach leaves400g uncooked prawns, peeled4 tablespoons chopped flat-leaf parsleyGrated zest of 1 unwaxed lemon10 cherry tomatoes, quartered

Method

• Cook the pasta in a large saucepan in plenty of boiling water until al dente

• Meanwhile, in a large frying pan, heat the oil over a medium heat and fry the garlic for 1 minute until golden. Add the chilli and spinach and cook for a further 2 minutes.

• Add the prawns with the parsley and season with salt and pepper. Stir well and continue to cook for 2 minutes.

• Once the pasta is cooked, drain add to the frying pan, then lower the heat

• Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds. Serve immediately.