Creamy tomato, courgette & prawn pasta
- 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
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.
