Pasta with prawns, mascarpone & lemon

Pasta with prawns, mascarpone & lemon

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
446
protein
31g
carbs
58g
fat
10g
saturates
5g
fibre
11g
sugar
5g
salt
2.1g

Ingredients

  • 140g dried pasta, preferably wholemeal
  • 85g frozen peas
  • 85g frozen broad beans, podded if you like
  • 100g broccoli, cut into small florets
  • 100g cooked and peeled prawns
  • 1 lemon, ½ zest and juice, ½ cut into wedges
  • 3 tbsp light mascarpone
  • ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve

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Method

  1. Cook the pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the prawns just as the cooking time is up. Reserve a mug of the water, then drain everything and tip back into the pan.
  2. Tip in the lemon zest and juice, and the mascarpone, and heat through, adding enough of the pasta water to create a creamy sauce. Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt. Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.

Recipe from Good Food magazine, January 2012

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Comments

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elzieann's picture
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This recipe was really quick and easy, anyone could make it! My whole family enjoyed it, definitely make it again.

nimmy77's picture
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Yummy......

dishymummy's picture
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I made this for Saturday lunch and everyone enjoyed it including the broad beans! I would replace the cooked prawns with raw king prawns for a bit more flavour and bite - they don't take long to cook at all so can be added towards the end. I also like the idea of using a soft cheese with garlic and herbs instead of the mascarpone.

thecherub's picture
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This was delicious. I was expecting something quite plain from this quick and easy dish on a midweek but it was fresh and light and the bright greens looked great. Will definately make again. Oh by the way I did not use broad beans but the rest I kept the same

silmarillion's picture
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Lovely. I don't tend to measure ingredients and we ended up with a bit much, but it was delicious served with crusty bread!

menapian's picture
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Pretty awesome.

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