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Prawn, dill & cucumber pasta

Prawn, dill & cucumber pasta

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A star rating of 3.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Supper can be ready in 25 minutes with just six fresh ingredients and a bag of pasta

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal370
fat4g
saturates1g
carbs60g
sugars5g
fibre4g
protein28g
low insalt1.41g
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Ingredients

  • 300g pasta shapes
  • small bunch chopped dill
  • juice ½ lemon
  • 5 tbsp half-fat soured cream
  • 300g North Atlantic cooked prawns
  • 1 cucumber , diced
  • 1 fennel bulb , shredded

Method

  • 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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Overall rating

A star rating of 3.8 out of 5.16 ratings
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