Creamy tomato, courgette & prawn pasta
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 533 | |
| low in | fat | 8g |
| saturates | 3g | |
| carbs | 91g | |
| sugars | 11g | |
| fibre | 6g | |
| protein | 25g | |
| salt | 0.5g |
Ingredients
- 1 tbsp olive oil
- 2 fat garlic cloves , thinly sliced
- 2 large or 400g baby courgettes , sliced
- 400g orecchiette pasta, or any other small pasta shape
- 2 x 400g cans cherry tomatoes
- good pinch of sugar
- 200g raw prawn , peeled
- 100g half-fat crème fraîche
- small pack basil , leaves only, torn
Method
- STEP 1
Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.
- STEP 2
Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
- STEP 3
Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.
Goes well with
Recipe from Good Food magazine, June 2014
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