Pasta with prawns, mascarpone & lemon
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
- 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.
- 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.
MAKE IT A PASTA BAKE
Creamy prawn & greens pasta bake for 2: Cook pasta, veg and prawns as per recipe, then mix with the lemon zest and juice, and a 200g tub light soft cheese with garlic and herbs. Tip into a baking dish, scatter with 50g wholemeal breadcrumbs plus 1 tbsp grated Parmesan and grill to crisp.
PER SERVING
446 kcalories, protein 31g, carbohydrate 58g, fat 10 g, saturated fat 5g, fibre 11g, sugar 5g, salt 2.1 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1841654/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
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
PER SERVING
446 kcalories, protein 31g, carbohydrate 58g, fat 10 g, saturated fat 5g, fibre 11g, sugar 5g, salt 2.1 g
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23 December 2011
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18 January 2012
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