Start by cooking the spaghetti according to packet instructions.
In the meantime, heat the olive oil in a pan and sauté the garlic for 1-2 minutes, until it begins to golden.
Add the thawed Birds Eye prawns to the pan and cook for 3 minutes.
After this time, turn the prawns over and add the cherry tomatoes, zucchini and snow peas to the pan. Cook for a final 3-4 minutes.
Turn off the heat and stir through the cooked spaghetti, rocket and parsley.
Drizzle over the lemon juice and transfer to a bowl to serve.