- 140g dried pasta, preferably wholemeal
- 85g frozen pea
- 85g frozen broad bean, podded if you like
- 100g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g cooked and peeled prawn
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
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
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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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.