Prawn, dill & cucumber pasta
- Good Food team
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 3.8 out of 5.16 ratingsRate
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Supper can be ready in 25 minutes with just six fresh ingredients and a bag of pasta
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
300g pasta
shapes
-
small bunch chopped dill
-
juice ½ lemon
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5 tbsp half-fat soured cream
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300g North Atlantic cooked prawns
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1 cucumber
diced
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1 fennel bulb
shredded
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Nutrition: per serving
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kcal370
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fat4g
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saturates1g
-
carbs60g
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sugars5g
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fibre4g
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protein28g
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salt1.41g
low
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Method
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step 1
Cook pasta shapes following pack instructions, drain and cool under running water. Tip into a bowl and toss with the dill, lemon, soured cream, prawns, cucumber and fennel. Season
RECIPE TIPS
LIGHTER CHICKEN CAESAR
Heat oven to 220C/200C fan/gas 7. Cut the crusts off 2 slices wholemeal bread and tear into croutons. Toss on a baking tray with 1 tsp olive oil and a little seasoning. Cook for 10-12 mins until golden and crisp. Cool. Toss torn leaves of 2 romaine lettuces with 4 tbsp light Caesar dressing and a squeeze of lemon juice. Divide between 4 plates and top each with 1⁄2 sliced, skinless cooked chicken breast, croutons and a few shavings of Parmesan.
Recipe from Good Food magazine, July 2011
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A star rating of 3.8 out of 5.16 ratings
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