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Creamy tomato, courgette & prawn pasta

Creamy tomato, courgette & prawn pasta

A star rating of 4.3 out of 5.28 ratingsRate
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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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal533
low infat8g
saturates3g
carbs91g
sugars11g
fibre6g
protein25g
salt0.5g
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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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Overall rating

A star rating of 4.3 out of 5.28 ratings
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