Speedy Prawn Pasta
with courgette and parsley4.5(138)
Calories
:
556 kcalProtein
:
28.3g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Quick
Family Friendly
Eat Me First
Allergens:
- Crustaceans
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
Sometimes, you just want a big bowl of pasta and you don't want to wait. Luckily, you've got this speedy and super simple prawn rigatoni—perfect for just such an occasion.
Ingredients
Serving amount
150 grams
Prawns
(Contains: Crustaceans)
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
1 unit(s)
Courgette
5 grams
Parsley
½ unit(s)
Lemon
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2325 kJ
Energy (kcal)556 kcal
Fat16.9 g
of which saturates8.9 g
Carbohydrate74.9 g
of which sugars6.1 g
Dietary Fiber0.1 g
Protein28.3 g
Salt2.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the courgette, halve lengthways and slice into 1cm thick semicircles.
- Roughly chop the parsley (stalks and all).
- Zest half the lemon (double for 4p). Cut into thick wedges.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over high heat (without oil).
- Once hot, cook the courgette until starting to brown, shifting as it colours, 6-8 mins.
- Add the garlic and cook, stirring, until fragrant, 1 min.
4
- Once the courgette has browned, reduce the heat.
- Add creme fraiche, 50ml water (double for 4p) and stock to the pan.
- Season with salt and pepper and stir to combine.
- Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
5
- Stir the prawns into the sauce.
- Simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add another splash of water if the sauce needs loosening.
- Meanwhile, mix together the lemon zest and parsley in a small bowl.
6
- Toss the drained rigatoni through the sauce.
- Season to taste with a squeeze of lemon juice, salt and pepper.
- Divide the prawn pasta between bowls.
- Garnish with the lemon and parsley topping.
- Serve any remaining lemon wedges on the side for squeezing over.
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