Speedy Prawn Rigatoni
with courgettes and parsley
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.
Tags:
Quick
•Family Friendly
Allergens:
Crustaceans
•Wheat
•Celery
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
180 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
125 grams
Creme Fraiche
1 sachet(s)
Vegetable Stock
(Contains Celery)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)425 kcal
Energy (kJ)1777 kJ
Fat2.8 g
of which saturates0.5 g
Carbohydrate72.3 g
of which sugars5.9 g
Dietary Fiber0 g
Protein29.2 g
Cholesterol0 mg
Salt1.96 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
Instructions
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop it sticking together.
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 half-moons.
- 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 (no oil).
- Once hot, add the courgette and cook until starting to brown, 3-4 mins on each side.
- Add the garlic and cook, stirring, for 1 min.
4
- Once the courgettes are browned, reduce the heat.
- Add the 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.
- Continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
- Add a splash of water if the sauce is a bit thick.
- Meanwhile, mix together the lemon zest and remaining parsley in a small bowl.
6
- Toss the drained rigatoni in the sauce.
- Season to taste with a squeeze of lemon juice, salt and pepper.
- Serve in bowls garnished with the lemon and parsley topping.