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Speedy Prawn Rigatoni

Speedy Prawn Rigatoni

with courgette 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:
Under 650 calories
Quick
Family Friendly
Eat Me First
Allergens:
Crustaceans
Wheat
Milk
Celery
Total Time20 minutes
Cooking Time25 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

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2350 kJ
Energy (kcal)562 kcal
Fat16.5 g
of which saturates8.8 g
Carbohydrate74.5 g
of which sugars5.9 g
Dietary Fiber0 g
Protein30.8 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

Cook the Pasta
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.

Prep Your Veg
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).
Fry the Courgette
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.
Start the Sauce
4
  • Once the courgette has browned, reduce the heat.
  • Add creme fraiche, 50ml water (double for 4p) and stock powder 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.
Add the Prawns
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.
Garnish and Serve
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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