Pasta with prawns, mascarpone & lemon

Pasta with prawns, mascarpone & lemon

By Lucy Netherton
  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
This healthy seafood dish is a light mid-week Italian supper best made with wholemeal pasta shapes

Nutrition and extra info

Nutrition: per serving

  • kcal446
  • fat10g
  • saturates5g
  • carbs58g
  • sugars5g
  • fibre11g
  • protein31g
  • salt2.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 140g dried pasta, preferably wholemeal
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 85g frozen pea
  • 85g frozen broad bean, podded if you like
  • 100g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g cooked and peeled prawn
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 lemon, ½ zest and juice, ½ cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp light mascarpone
  • ½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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 Tip

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
FranBanana
24th Mar, 2015
5.05
I made this for my mum's birthday, and got great responses from both her and my sister, as it was apparently fresh and light. I might give it a go with chicken instead of prawns, as I'm not too keen on them.
cyberchezza
21st Oct, 2014
3.8
Easy, quick & tasty. Going on the make again list.
elzieann
19th Feb, 2013
5.05
This recipe was really quick and easy, anyone could make it! My whole family enjoyed it, definitely make it again.
nimmy77
26th Oct, 2012
5.05
Yummy......
dishymummy
10th Sep, 2012
5.05
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
thecherub
27th Mar, 2012
5.05
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
18th Jan, 2012
5.05
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
23rd Dec, 2011
5.05
Pretty awesome.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.